Moroccan · Dessert
Dried Fig and Almond Balls
No-bake sweets of dried figs and toasted almonds blitzed with a little honey, sesame and cinnamon, then rolled into balls — chewy, nutty and naturally sweet. They are a Rif and Atlas winter treat where figs are dried in the sun, and they keep for weeks in a tin.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 12
- Level
- Easy
Ingredients
- 250 g soft dried figs, stalks removed
- 120 g toasted almonds
- 1 tbsp honey
- 1/2 tsp cinnamon
- 1/4 tsp ground aniseed (optional)
- 3 tbsp toasted sesame seeds, for rolling
Method
- 1
Blitz the base
Pulse the figs and almonds in a processor until they clump together into a coarse, sticky paste.
- 2
Season
Add the honey, cinnamon and aniseed and pulse again until it holds when pressed.
- 3
Roll
Roll into walnut-sized balls with lightly wet hands.
- 4
Coat
Roll each ball in toasted sesame seeds and chill 30 minutes to firm up.
Chef's tips
- If the figs are dry, steam them briefly or soak in warm water so the paste binds.
- Toasting the almonds and sesame first deepens the flavour enormously.
Frequently asked questions
How long do they keep?
Two to three weeks in a sealed tin in a cool place — the dried fruit acts as a natural preservative.
Can I add other nuts?
Walnuts or a mix of almonds and walnuts work beautifully and are common in the mountain regions.