Bliss Balls - a shared recipe from our Raw Foods dinners
A great little sweet treat to fix for the Holiday season
BLISS BALLS (Jeremy Safron -The Raw Truth) by Linda Lion
SERVES 4 TO 6
1 C. SPROUTED OATS, SOAKED 8-10 HOURS AND SPROUTED 1 DAY
1 C. SEEDED, SOAKED DATES, DRAINED
1 C. RAW NUT BUTTER (SUCH AS ALMOND OR HAZELNUT)
1 /2 C. SOAKED RAISINS, DRAINED
1 TSP. PURE VANILLA EXTRACT
1/4 C. RAW CAROB POWDER
1 T. GROUND CINNAMON
1 C. RAW SUNFLOWER SEEDS, GROUND INTO A FINE POWDER
1 C. SESAME SEEDS, COCONUT OR ALMOND FLOUR
IN A FOOD PROCESSOR, MIX THE OATS, DATES, NUT BUTTER, RAISINS, VANILLA, CAROB, AND CINNAMON. ADD THE GROUND SUNFLOWER SEEDS ONLY IF THE OAT MIXTURE IS RUNNY. THE OAT MIXTURE SHOULD BE TACKY, LIKE COOKIE DOUGH.( I ADDED IT TO THESE AND ALWAYS NEED TO ADD IT). SPREAD THE SESAME SEEDS, COCONUT OR ALMOND FLOUR ON A TRAY OR PLATE. ROLL THE OAT MIXTURE INTO 1-2 INCH BALLS, THEN IN ONE OF THE ABOVE ON THE PLATE. REFRIGERATE FOR 2 HOURS BEFORE SERVING. STORE IN THE REFRIGERATOR FOR WEEKS.
THE TOP. REPLACE THE LID AND BLEND UNTIL THE MIXTURE BECOMES THICK. POUR INTO A BOWL AND ADD THE CHOPPED DILL.
KEEP IN THE REFRIGERATOR FOR UP TO 2 WEEKS.
