These tasty, tiny morsels of bliss – filled with dates, almonds and coconut, and then topped with coconut flakes, cocoa, or chopped nuts – are simply heavenly! This is one snack or dessert that leaves your feeling satisifed without feeling stuffed! This recipe is a new favorite of “Mom’s” from The Homesteader’s Kitchen: Recipes From Farm to Table by Robin Burnside.
by Robin Burnside
2 cups organic whole almonds
2 cups organic dried fruit or fruit of choice, cut into 1 inch pieces (“Mom” chose rolled dates)
1 1/2 cups organic dried unsweetened coconut flakes, divided
1/4 cup honey or agave nectar
1 tsp. ground cinnamon
1/4 tsp. ground allspice or cardamom
1/2 tsp. fresh grated nutmeg
1/2 tsp. orange zest
1/2 tsp. lemon or lime zest
Leave the almonds raw, or lightly toast in a 3oo-degree F oven for 8-10 minutes. If you’re using toasted nuts, cool them completely before the next step. Place the almonds in a food processor and process into a fine meal. Add the dried fruit and 1 cup coconut and process until well blended, scraping the sides of the bowl as you go.
In a separate bowl, combine the honey, spices, and zests, add to the mixture, and blend to combine. Pinch off about a teaspoon-size piece and roll it with your hands into a ball. Place the remaining coconut in a shallow bowl and add the balls, one at a time, rolling them around to coat evenly. Store in an airtight container in the refrigerator for up to 2 weeks. Pure bliss!
*Recipe and image courtesy of The Homesteader’s Kitchen: Recipes From Farm to Table by Robin Burnside. To order a copy, please visit Amazon.com.