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This Delicious Sunflower Fig Vegan Truffle Recipe is Packed With Superfoods

“Ya like dawgs?” . . . wait, hold on . . . that’s a Guy Ritchie movie. Let’s try that again . . . “Ya like figs?”
Seriously though – aren’t figs amazing?!
Fresh or dried, green or purple, figs are nature’s candy. So, it’s understandable why figs are one of the first plants domesticated by humans, right up there with grains like wheat and rye.

Health Benefits of Figs and Sunflower Seeds

One of my teachers at culinary school, the well-known raw foodist and all around earth goddess Brigitte Mars, liked to call figs “little brooms.” Figs act like “brooms” and sweep our digestive tract with soluble and insoluble fiber found in their skins and seeds. This sweeping helps keep things moving, and avoiding stagnation in our bodies is crucial for cultivating a positive state of health.
But let us not forget the other player in this treat – the vibrant sunflower, and its nutritious seeds. Sunflower seeds are a good source of selenium, which is known to have anti-inflammatory effects, as well as magnesium which is important for maintaining the electrical charge of cells, particularly in muscles and nerves.

Cooking the Ayurvedic Way

Just like we work from the outside-in with yoga asana, we can also work from the inside-out by being conscious of the kinds of foods we eat. Using different foods and tastes depending on our individual constitutions will help us achieve more than just an absence of disease, but rather a state of radiant health.
This recipe includes all six tastes considered in Ayurveda and will be most beneficial for managing the Pitta Dosha with its primary taste being sweet, yet it still has enough protein and monounsaturated fats to be grounding as well.
This delicious and healthy recipe makes an excellent dessert for a warm summer picnic and a great prasad or food offering enjoyed after an uplifting yoga class.
Want to learn more about Ayurveda, the Doshas, and how this system impacts your health and wellbeing overall? Read Everything You Need to Know About Ayurveda.

Sunflower and Fig Vegan Truffle Recipe

This Recipe is:

  • Sugar-Free
  • Vegan
  • Gluten-Free
  • Paleo
  • Super-Friendly
  • Nut-Free (if you don’t roll in coconut)




  • ½ cup sunflower seeds + 3 tbsp. for coating
  • 8 dried smyrna or Turkish Figs
  • 6 dried apricots
  • ¼ cup lemon juice
  • ¼ tsp. cardamom
  • ¼ tsp. cinnamon
  • 1 pinch salt
  • Optional coating: unsweetened, shredded coconut or sesame seeds


Equipment Needed

Food Processor


  1. Using a food processor, process the 2-3 tablespoons of extra sunflower seeds until it resembles cornmeal. Remove and set aside.
  2. Take the remaining seeds, figs, apricots, lemon juice, and spices and blend in food processor until they are uniform in texture. It should be a sticky dough that seems mostly smooth.
  3. Using two teaspoons or a melon ball-sized spring action scoop, make 25-30 nickel-to-quarter sized portions. Don’t worry about forming them – just try to keep the amount uniform, and place each portion onto a wooden cutting board or plate.
  4. Using clean, dry hands, roll each portion lightly into balls, before placing into the bowl of sunflower dust (optional coatings: shredded coconut and/or sesame seeds). Do this with 3-4 balls and then roll them around together in the coating until evenly coated.
  5. Serve at room temperature. Enjoy!

That’s it! Super easy, super healthy and nutritious, and super yummy.
These “truffles” can be stored in the fridge for up to two weeks, but keep in mind that food quickly loses nutrients and energetic properties after being prepared, so don’t save them for too long.

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Alexander Berger

Alexander has been teaching yoga for almost 3 years and is a RYT 500. He is also a certified Nutritional Educator and natural chef, with a passion for permaculture. Alex is currently studying South Asian Religions & Languages at CU, as well as Jyotish and Ayurveda in his spare time.

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