Thursday, January 3, 2008
Nutty Fruity Chewy Snack Balls
Yields 20-30 balls, depending on the size.
Nutty, fruity and chewy-moist, light snack balls coated with shredded coconut. They are perfect as snacks but also for a late breakfast or as an addition to a fruit plate. They could be eaten right away or stored in the refrigerator for three days, or in the freezer.
Adapted from Standard Fruit Pie Crust (raw) from The American Vegetarian Cookbook by Marilyn Diamond.
⅓ cup sunflower seeds (1/3 cups)
¼ cup pine kernels (1/4 cup)
½ cup walnuts (1/2 cup)
⅓ cup almonds (1/3 cup)
½ cup dried, unsweetened, shredded coconut (1/2 cup)
1 cup raisins
1 cup soaked (30-60 minutes) dried figs
1 cup dried, unsweetened, shredded coconut
1 tablespoon cinnamon powder
1. Grind the seeds, nuts, and coconut to a fine meal in a food processor.
2. With the food processor still running, add the soaked dried figs, and the raisins (on that order). The mixture should form a ball. If it does not, add more raisins and a few tablespoons of water, apple juice, almond milk or the water used to soak the dried figs. The mixture should not be wet, instead chewy, like a paste, still rough.
3. On a plate, pour about 1 cup of dried, unsweetened, shredded coconut (about one cup).
4. Wet your hands a bit, not too wet.
5. Form balls with your hands.
6. Roll the balls on the shredded coconut.
7. Place the coated balls on a plate and dust with cinnamon powder.