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Sesame-Lemon Fig Truffles

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Makes about 15 1-inch truffles 1x

Time about 55 minutes, mostly unattended

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Ingredients

  • 1/3 cup sesame seeds, lightly toasted and cooled
  • 1 cup dried Turkish figs (about 5 ounces), hard stems removed if necessary, quartered
  • 2 teaspoons finely grated zest plus 2 teaspoons juice from 1 lemon
  • 1 1/2 tablespoons tahini
  • 3/4 teaspoon vanilla extract
  • Salt

Instructions

  1. Add 1/4 cup of the sesame seeds to a wide, shallow bowl, and set aside. Reserve the remaining sesame seeds.
  2. In a food processor or mini chopper, process the figs, lemon zest and juice, tahini, vanilla, and a tiny pinch of salt until the mixture is very finely chopped, uniform and cohesive, pulsing and stopping to scrape down the sides of the workbowl as necessary. Add the reserved sesame seeds and pulse once or twice to incorporate them.  Scrape the mixture into a bowl.
  3. Dampen your hands and roll scant 1-tablespoon portions of the fig mixture into roughly 1-inch balls, gently pressing as you roll to help them cohere (you should have about 15).  Working with three or four at a time, roll the balls in the sesame seeds, pressing gently to help them adhere.  Place the truffles on a plate to rest (to firm up and dry out slightly), at least 45 minutes, before serving. (Truffles will keep in an airtight container at room temperature for about a week).

— Recipe developed by Adam Ried