1 cup raw walnuts
1 cup raw hazelnuts
1 cup of unsweetened dried coconut
1 tsp of sea salt
1/4 cup coconut flour
*or use a powdered protein isolate like hempseed
1 cup pitted dates
1/2 cup raisins
1/2 cup dried cranberries
(*you can use really any combination of dried fruit and raw nuts, this is just a nice tasting combo)
1/2 tsp of orange zest
2-3 tablespoons of raw coconut oil
1 tsp vanilla extract
Makes about 12 1.5 inch diameter balls
This recipe is made using a food processor. A power blender my also work, but the results are best in a food processer. First, grind the coconut, nuts, flour/protein isolate into an even small meal. Then, begin adding all the other fruit/oil/extracts until the mixture is evenly milled, and beginning to stick together. I like to pulse it together, and then add a few long bursts at the end to make sure it is even. As long as it presses together and can be balled right out of the food processor, you are good to go! NEXT STEP!
Turn the mixture out into a bowl or onto a parchment lined counter. Form the mixture into even sized balls. *a-oo-ga!* It is easiest to handle with wet cool hands, but it still should form very easily.
*PRO TIP* – you can also use this mixture moulded into a greased/coconut floured glass pie dish as a raw pie or tort base. Even just chia, coconut milk and banana cream or chocolate avocado filling would make a quick and easy vegan dessert, and so easy to do raw on this one. Be sure to refrigerate after moulding it before filling. At least 30 mins in a freezer.
transfer the snacks onto a parchment lined baking sheet and toss them in the freezer for a bit to firm them up. I like to let them set in the freezer for an hour before eating, but you can do whatever.
This makes a great snack for hiking, workout, office on-the-go type nibbles, and lots more. Flavour combinations are endless. I recently did some of these using all the same ratios but with macadamia, coconut and dried pineapple- so find your own variation and let me know how it is!