These comfortingly sweet confections certainly seem like special treats, but they are, in fact, satisfying and nourishing as well. Prepared with organic dried fruit and nuts and gently spiced with warming ground cinnamon and ginger, they are the perfect snack, treat, or mini dessert.
I use silicone molds here, as they make removing the squares incredibly easy and foolproof. If you don’t have such molds, though, line a mini muffin pan (one with at least 16 cups) with plastic wrap before pressing the sticky mixture into them. Simply using a nonstick pan could work, as well.
½ cup packed pitted dates
½ cup packed stemmed and roughly chopped dried Calimyrna figs
1 cup packed dried apples
1 cup walnuts
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Generous pinch of freshly ground nutmeg
Pinch of sea salt
Combine all of the ingredients in the bowl of a food processor fitted with the metal blade attachment. Process until the mixture forms a coarse paste that holds together when you squeeze a bit in your hand.
Press into silicone molds or mini-muffin pans. (Each cup in the mini molds I use holds about a generous tablespoon of the mixture.) Cover with a sheet of plastic wrap and set in the refrigerator to chill for at least 1 hour.
Lift each piece out of the mold and store in an airtight container in the refrigerator for up to 5 days.