Coconut, Nut, and Date Bites

 
1 1/2 cups walnuts
3/4 cup dates, pitted
1/2 t. cinnamon
1/4 t. ground ginger
1 3/4 cups shredded coconut, divided
2/3 cup rolled oats, divided
3/4 cup Sucanat (or brown sugar from sugar beets)
1/3 cup apple juice or water
3 T. lecithin granules
safflower oil, for oiling cookie sheets
 

In a food processor, place the walnuts, and process for 30-60 seconds to finely grind them. Transfer the ground walnuts to a medium bowl. Place the dates in the food processor, process them for 30-60 seconds to finely grind them, and add the ground dates to the ground walnuts. Add the cinnamon and ginger to the bowl and toss all of the ingredients together. Place 3/4 cup of the coconut and 1/3 cup rolled oats in a bowl, toss them together, and set aside. Add the remaining coconut and rolled oats, along with the remaining ingredients, to the walnut mixture, and stir well to combine. Using your hands, roll the mixture into 1-inch balls, and then roll the balls in the reserved coconut-rolled oats mixture to thoroughly coat them on all sides. Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets. Working in batches, place the coconut-coated balls on the prepared cookies sheets, spacing them 1 inch apart, and bake them at 350 degrees for 8-10 minutes or until the coconut is golden brown. Allow the cookies to cool completely on the cookie sheets. Repeat the baking procedure for the remaining coconut-coated balls. Store the cookies in an airtight container.

Yield: 3 - 3 1/2 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett