Ke laddu fig balls recipe

Ingredients

• 3 tbsp cane sugar
• 4 tbsp dry shredded coconut
• 4 tbsp ground pistachios
• ¼ cup Choco mousse

• 1 cup soaked dry figs (soaked for about 3-4 hours)
• ½ cup soaked dates
• 1/3 cup soaked raisins
• 1 cup of mixed, soaked and peeled almonds, pumpkin seeds, hazelnuts, walnuts
• 3 spoons carob powder
• ¼ cup whole pistachios
• 1 tbsp agave nectar
• ½ tsp orange peel
• Pinch of vanilla powder

1. Set aside the vanilla, the orange peel, the agave nectar and the pistachio into a bowl.
2. Put the rest of the ingredients in the cold press juicer using the blank screen and make a dry paste.
3. Put the paste into a bowl with the rest of the ingredients and mix well. Make round shape balls and dehydrate for 12 hours.
4. Warm the Choco mousse before serving. Remove the fig balls from the dehydrator. Spray with agave nectar.
5. Roll some of them over the dry shredded coconut, some over the pistachio and some over the cane sugar.
6. Serve with a spoon of warm choco mousse on top of each ball.