Sarasota No Bake Fig Logs
Created by Kchurchill5 on October 31, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 0m
- Recipe #21549
Ingredients
- 6 1/2 ounces dried figs (3/4 cup, chopped, about 8-10)
- 0.8 ounces dried apricots (2 tablespoons, minced, or cranberries, minced)
- 3/4 cup chopped pecans
- 1/4 cup oats (rolled, using quick cooking oats is fine)
- 2 tablespoons ground flax
- 2 tablespoons honey (warmed up)
- 2 to 3 tablespoons coconut flour (or almond flour can be used)
- FINISHING
- Unsweetened shredded coconut
- Sanding sugar (finishing or large flaked sugar)
How to Make
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Step 1: Mix ... In a large bowl, mix together the figs, apricots or cranberries, pecans, oats, flaxseed, honey, and flour. Start out with 2 tablespoons of the flour; and, if it seems sticky or wet; add more flour. Make sure everything is well combined; then, cover with plastic wrap. Refrigerate at least 1 hour up to over night. You need the mix to firm up.
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Step 2: Fig Logs ... First, add the sanding sugar to a small plate; and, coconut to another. Then, I use a scoop for the mix, so they are the same size. Take your scoop of mix and roll it in your hand to make a small log. Next, roll the log in either the sugar or coconut. Transfer to a sheet pan, lined with parchment paper or foil. Then, cover your cookies with plastic or saran wrap; and, refrigerate at least a hour or longer. The longer they sit; the better they taste.
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Step 3: Serve and ENJOY! ... I like to keep them in the refrigerator - I just prefer them chilled. They are a great Holiday Cookie. And, feel free to use different nuts or dried fruits. I've even used different types of honey; which can change the taste of the cookie.