Fruit and Nut Truffles

¼ cup whole natural (skin-on) raw almonds

4 dried figs, preferably large ones (about 4 ounces total)

6 large, pitted dates (about 4 ounces total)

¼ teaspoon ground cinnamon

⅛ teaspoon salt

3 tablespoons shredded unsweetened coconut, for rolling

Toast the almonds in a dry skillet over medium heat, shaking the pan frequently, until they are fragrant and lightly browned, 4 to 5 minutes. Cool slightly. Discard any stems on the figs; cut the fruit into chunks.

Place the almonds, figs, dates, cinnamon and salt in a food processor; pulse until the mixture is finely chopped and barely holding together.

Place the coconut in a small bowl. Roll the truffle mixture into 16 balls of equal size (about 1 inch in diameter). Roll each one in the coconut until well coated, then place on a plate or in a container for storing. Serve at room temperature.

Serves eight (two pieces per serving).

Cook's note: The truffles can be stored in an airtight container at room temperature for up to five days.

Nutrition values per serving: 110 calories, 4 g fat (1 g saturated), 21 g carbohydrates, 3 g fiber, 17 g sugar, 2 g protein, 0 cholesterol.

Ellie Krieger, for The Washington Post