Cinnamon Almond Butter Truffles

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

Tip: Click on the ingredient links to learn the nutritional information for all the Cinnamon Almond Butter Truffles ingredients. The serving size for any ingredient in Cinnamon Almond Butter Truffles may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 or in the fridge.

* 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.