Pistachio Coconut Truffles

I signed up for another half marathon yesterday sort of last minute as it is on April 3rd. So training starts now! Food is as much a part of training as running is, so I plan on staying away from flours and refined sugars. That doesn't mean I won't be posting recipes with some of those, as my husband is in no way running with me and would moan at the thought of eating so pure.
These truffles first involve making your own pistachio nut butter. A great alternative to peanut or almond butter and just as easy to make yourself. The combination of pistachios, figs, coconut and a bit of sweet and spice give a great energy boost and help with sweet cravings that might be lurking.
Unfortunately, a food processor is absolutely necessary to make a nut butter. The pistachios need to process for a considerable amount of time to get the creamy consistency needed. Of course, the texture is up to you, so taste as you go.
For raw truffles: Omit toasting the pistachios and coconut before hand and replace the maple syrup with agave.

Creamy pistachio butter truffles sweetened with figs and a bit of maple syrup and rolled in toasted coconut, cinnamon and cardamom.

Pistachio Coconut Truffles
makes 12 walnut sized truffles
1 cup pistachios
1/4 cup dried figs
1/4 cup maple syrup
1/4 cup untoasted desiccated coconut shreds, plus more for garnish
1 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp cardamom

Toast the pistachios in a dry saute pan.
Transfer to a food processor and process for 5-10 minutes, wiping down the sides every couple minutes.
Add the figs, maple syrup, 1/4 cup untoasted coconut, vanilla, cinnamon and cardamom.
Blend until completely combined and as smooth as you can get.
Toast reserved coconut flakes for garnish in a dry saute pan until golden brown.
Form balls then roll in toasted coconut flakes. Keep in a sealed container at room
temperature.