Cinnamon Almond Butter Truffles

1 cup whole raw almonds (or 1/2 cup almond butter)
1/4 cup dried figs, chopped
1/4 cup dried coconut flakes + more for coating
4 tablespoons honey or agave syrup
1/2 teaspoon cinnamon
1 teaspoon water (optional)

Yields 15-20
In a food processor, combine almond butter*, figs, 1/4 cup dried coconut flakes, cinnamon and agave/honey. Blend until well combined. If the batter seems to dry to form balls, add a teaspoon of water and blend again in the food processor.
Form balls of the size of a cherry, then roll in dried coconut flakes to coat. Place in mini muffin liners. Keep in airtight container at room temperature.

*How to make almond butter:
Place 1 cup of almonds into the food processor. Blend for about 25 minutes (yes, 25!!!), until texture becomes creamy. It is important to regularly wipe the sides of the food processor. Process, wipe sides, process, wipe sides. You'll get about 1/2 cup of almond butter out of a cup of whole almonds.

© Anja' Food 4 Thought. Recipe from