These no-bake fig newton snowballs are bite-sized balls of energy. With no-sugar added, they’re a healthy dose of fig deliciousness!
Growing up in the 70’s, my mother was a little ahead of her time in the nutrition department. Breakfast at my house was of the Raisin Bran variety and by that I don’t mean Kellogg’s Raisin Bran, I mean Post Raisin Bran. Oh, yes, there’s a difference. Kelloggs’s Raisin Bran contained plump extra sweet raisins that were coated with sugar. Post Raisin Bran definitely did not. To a grade-schooler this was kind of a big deal. And lunch…well our sandwiches were made with “real” whole wheat bread, not the white-wheat bread of today, but real 100% whole wheat, which back then was pretty much like eating cardboard.
There were no chips or processed snack foods in the house, either. Cheez-its? Never going to happen. We ate real food if we were hungry. And dessert? Grab yourself an apple or a peach. So cookies in our house were a real treat. Why my mom gave Fig Newtons the green light is still a mystery, it’s not like they’re low in sugar. We usually had two choices, Hydrox Sandwich Cookies or Fig Newtons. So yes, Fig Newtons in the pantry felt like a little bit of heaven. If anyone has ever tasted a Hydrox cookie, I know you feel my pain.
No-Bake Fig Newton Snowballs
Ingredients
For the Figs:
- 1 1/2 cups dried figs soaked in water for about 20 minutes
- 1/4 tsp vanilla powder or extract
For the Powder Crust:
- 1 cup gluten free rolled oats
- 1/4 tsp vanilla powder or extract
- 1 Tbsp orange zest
- 3 Tbsp almond flour
- 1/4 cup raw almonds
- dash stevia optional
Instructions
- In a food processor, add the ingredients for the crust and process into a flour-like consistency. Set aside in a bowl.
- Rinse out the food processor and add the soaked figs and the vanilla powder. Process until the figs are broken down. Add 1 Tbsp of water, if needed. Then add 1/2 cup of the powder crust into the processor with the figs and pulse until well-combined. The texture should be soft, but don't over-process. Adjust the texture as needed with the powder crust and water.
- Roll the fig mixture into balls and place on a baking sheet lined with wax paper. Place balls into freezer while you clean the kitchen (about 10 minutes). Remove from the freezer and one by one roll the balls into the powder crust. Store in the fridge or freezer! Makes about 8-16 balls, depending on the size.