Buddha Snack Balls
by Chef Tomoko Kominami - Worldwide recognized cook at Grail Springs
I discovered these little gems in a tiny little vegetarian cafe in a local town nearby and asked them if they would be so kind as to share the recipe with me. I've since made these in bunches many times over, freezing them and pulling a few out at a time as a convenient and fulfilling healthy snack to take on the road.
Once you've made them once or twice, you will feel you can start to experiment with other combinations of ingredients. Roll them in coconut, or cocoa or leave them plain. Delicious and healthy at the same time!
2 cups plain almonds, finely ground
½ cup carob powder or cocoa
1/3 tsp Himalayan salt
1 cup shredded coconut
¾ cup agave nectar or brown rice syrup
2 Tbl olive oil
Mix all ingredients together and roll them into equally sized balls. You may want to add the following additions to your liking:
Ground pumpkin seeds
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