Coconut, Nut, And Date Bites

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Coconut, Nut, And Date Bites

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Cookies Desserts

Vegan Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups walnuts

3/4 cup dates -- pitted

1/2 teaspoon cinnamon

1/4 teaspoon 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 tablespoons lecithin granules

Safflower oil -- for oiling sheets

 

In a food processor, place the walnuts, and process for 30 to 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 to 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 to 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.

Yields 3 to 3 1/2 dozen.

 

 

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