GRIND: Measure the sesame seeds into either a spice grinder or mini food processor and mill or grind until the seeds are broken up to the consistency of a slightly damp flour. You’re looking for a mixture that just starts to clump together, but you don’t want to process past that point or you will end up with a paste. Stop short of that or your energy balls will end up too oily.

PROCESS: Add the dried figs and raw sunflower seeds to the bowl of a 14 cup food processor. Pulse several times until the sunflower seeds start to break up and the figs start to become sticky. At this point, add the ground sesame seeds as well as all the other ingredients to the food processor. Pulse, scraping down the sides a few times as needed, until the energy ball mixture comes together and starts to form a ball. When the mixture looks smoothly combined with fig seeds flecked throughout, stop processing.

ROLL: Use your hands to divide the mixture into 16 evenly sized pieces, about the size of a 2 tablespoon scoop each. Gently roll each piece into a ball and place on wax paper in an airtight container. Keep the balls at room temperature or for a firmer texture (or in a warmer climate), in the fridge. If you like, you can roll the fig tahini seed cycling energy balls in optional extras of your choice.