- Preparation time: 00:50'
- Servings: 20
For prune puree:
|1 cup||ready-to-eat California Prunes|
|¾ cup||almonds / walnuts / mix|
|¼ cup||Chia seeds|
|1/8 cup||cocoa powder)|
|1/8 cup||smooth nut butter|
|.||coconut oil, to blend|
|.||desiccated coconut, for rolling (optional)|
You will need a blender for this recipe.
(Note on measurements: the easiest way to make these is to measure the ingredients out in a cup or other container, and then simply keep the proportions as stated below. We used a standard American “cup” – which holds about 250ml of liquid).
Place the nuts in the food processor and blitz for a moment.
Add the other ingredients, save for the coconut oil and desiccated coconut, and blend well, until smooth.
Add a small amount of coconut oil, a few drops at a time, until the mixture is sticky, and holds its shape when you roll a small amount between your fingers.
Take a tablespoon of the mixture and roll into a ball, and continue until all the mixture is used.
Place a handful of desiccated coconut onto a plate and roll the balls in it, to coat, if using.
If you’re in a cold climate, they set right away but a tip is to place in the freezer for about 45 minutes to set, and then store in an air-tight container in the fridge. They will keep for up to a week.