3/4 c whole almonds or pistachios
1/2 c each finely chopped dried figs, dates, apricots
3 TB orange liqueur or orange juice
2 tsp grated orange zest
1/4 tsp cinnamon
1/4 tsp cloves
Combine the ingredients in a food processor and pulse til the nuts are about the size of peppercorns and it begins to stick together. *
Form into 3 cm (1 inch) compact balls ~ around 32.
Place about 1/3 c sugar in a small bowl. Roll the sugarplums in the sugar, place on a piece of waxed paper. Chill til firm, then store in a container. Keeps 1 week at room temp., and two in the fridge.
An excellent and delicious post-run energy snack.
2 Sugarplums = 100 cal
I was plundering around and found this on Craftzine