Coconut, Cacao & Hazelnut Truffles

This supercharged and tasty power snack is crammed with natural ingredients, creating the perfect energy-giving pick-me-up.

Per truffle: 63 cal / 5g fat / 1.9g sat fat / 4.9g carbs / 2.6g sugar / 2g fiber / 1.3g protein / trace sodium

Makes 20

Prep: 25 minutes, plus storing

Cook: No cooking

⅔ cup unblanched hazelnuts

½ cup cacao nibs

6 dried soft figs, coarsely chopped

⅓ cup dry unsweetened coconut

1 tablespoon maple syrup

finely grated zest and juice of ½ small orange

1 tablespoon finely

chopped cacao nibs, for coating

2 tablespoons dry unsweetened coconut, for coating

1. Add the hazelnuts and the cacao nibs to a food processor and process until finely chopped.

2. Add the figs, coconut, maple syrup, and orange zest and juice to the processor, and process until finely chopped and the mixture has come together in a ball.

3. Scoop the mixture out of the food processor, then cut into 20 even pieces. Roll into small balls between the palms of your hands.

4. Mix the chopped cacao nibs with the coconut on a sheet of nonstick parchment paper or a plate. Roll the truffles, one at a time, in the cacao-and-coconut mixture, then arrange in a small plastic container. Store in the refrigerator for up to three days.