Prep 15 mins
Cook 0 mins
This recipe was found in The Vegetarian Passport Cookbook by Linda Woolven. The author first had these while in Peru. I haven't made these yet so I don't know how many the recipe makes.
- 1⁄2 cup puffed wheat cereal (i.e. quinoa or amaranth)
- 1 cup dried dates
- 1⁄2 cup sweetened coconut
- 1⁄4 cup almonds or 1⁄4 cup cashews
- 1⁄4 cup brown sesame seed
- 1⁄4 cup raisins
- 1 -2 tablespoon honey (use enough to form balls)
- Add all ingredients to food processor and blend well.
- Hand form into small balls and place in refrigerator to harden.
These are very good! They come together easily and quickly, and they will be gone tomorrow, since we had them for dessert tonight and DH is taking them to work tomorrow! I toasted some coconut, whirled it in the food processor and rolled them in it. I'll make these again. ZWT 7 - Shady Ladies
Delish! Really tasty and so easy to put together. I made a double batch because I knew I was going to love 'em. I used a combination of both almonds and cashews and veganized it by using agave nectar instead of honey. I will make this again for sure. Made for the vegetarian/vegan recipe swap.
I loved these! They remind me of skillet cookies that we used to make for Christmas when I was a kid. I used a puffed seven grain cereal as I could not find puffed wheat anywhere--otherwise followed the recipe to the letter. I wet my hands with water periodically to keep the mixture from sticking as I formed it into balls. I used a heaping teaspoon to form walnut sized balls. The recipe yielded 20 balls. Made and reviewed for ZWT4.