1 cup (112 g) Raw almonds
1 cup (120 g) Raw pistachios
1/4 cup (63 g) Creamed honey (regular if you don’t have it or maple syrup/agave nec...tar for a vegan friendly recipe)
1 1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Sea salt
3/4 cup (85 g) Dried apricots
3/4 cup (114 g) Prunes
15 dates, pitted
Zest of 1 Tangerine
Coconut flour, for dusting (or powdered sugar if you prefer)
Put the almonds and pistachios through the food processor until they are chopped into fine pieces.
Add the spices, dried fruits, and the tangerine zest, and pulse until the mixture is chopped and beginning to clump (I pulsed mine past what Alton Brown had done, but they turned out just fine).
To form the sugarplums, use the larger end of a melon baller (a tablespoon works also) to scoop the mixture and roll it into a ball with your hands.
Roll the balls into the coconut flour (or powdered sugar if you prefer) and shake off the excess before stacking them in a jar or on a plate.
Makes 44 sugarplums.