I have converted this recipe to TMX, and made small changes to Jill Duplaix's recipe.
I have made this recipe 3 times. It is very flexible provided you keep the ratio of nuts, fruit, grains and liquids .
Ingredients.
200 g nuts, I used roasted mixed nuts
2 tablespoons of seeds
170g dates
100 g dried Apricots
100 g prunes, I replaced these with extra Apricots.
1 tablespoon of Tahini or peanut butter
1 tablespoon of Cinnamon 2 tablespoons of honey or agave syrup
100g coconut for coating.
Method
Grind nuts and seeds for a few seconds at speed 7. Don't make powder, just fine crumbs.
Adddried fruit and mix and chop until smooth
Add cinnamon, and liquids and mix until a little pressed together forms a ball
Form into walnut sized balls and roll in coconut.
Store in fridge.
Makes 22, 4cm balls.
Notes.
Original recipe has 2 tablespoons of raw cacao powder.
Could add ginger.
