Servings:
70 neat ballsopen to suggestions and modifications !
Ingredients:
4 cups hazlenuts soaked 24 hours and drained
2 cups young thai coconut meat, minced
3 medium carrots
3 lemons, juiced
1 maui onion,
chopped
2 celery stalks, finely chopped
2 tbsp sage powder
1 tbspoons dried basil
1 tbsp. oregano
1
tbsp. rosemary
2 tbsp. dulse flakes
1 tbsp. cacao powder
Preparation:
1. run the soaked hazlenuts and carrots through a juicer on "sorbet" mode. you should have dry paste.
2. collect the paste in a food processor and add the rest of the ingredients to it. mix well.
3. form into about 70 little balls. arrange on teflex sheets and dehydrate for 8
to 12 hours at 105F.
the balls should be dry on the outside but soft on the inside. enjoy!
