A sweet truffle combines figs, dates, nuts

Healthful candy might sound like an oxymoron, but in this case it’s a delicious reality. By whirring dried figs and dates in a food processor, you take advantage of the fruit’s sweet stickiness, turning it into a moldable paste that becomes a base for a confection – no sugar needed.

Include a spice (here it is cinnamon, but ginger or cardamom also work), a bit of saltto enhance sweetness and provide contrast, and toasted nuts for richness and crunchy texture. I used almonds because I happen to have a lot around, but sesame seeds, pistachios, walnuts or hazelnuts would also do the trick and are in keeping with the truffle’s Mediterranean inspiration.

After rolling the mixture into balls, coat them in unsweetened cocoa powder, melted chocolate, chopped nuts or, as I have done, in unsweetened shredded coconutfor a festive treat that really hits the spot.

Fruit and Nut Truffles

The truffles can be stored in an airtight container at room temperature for up to 5 days. From nutritionist and cookbook author Ellie Krieger.

1/4 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)

1/4 teaspoon ground cinnamon

1/8 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 an 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.

Yield: 16 pieces