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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Put half of each dry ingredient in food processor, and process till
crumbly.
Add the rest of the dry ingredients till all are chopped really finely
While food processor is running, add lemon zest, then drizzle in the lemon
juice.
Finally drizzle in the brandy, if you so desire!
Add a little more lemon juice or tart fruit juice if still crumbly.
Add nut butter. To make nut butter, process nuts with metal blade of food
processor until clumpy. Add a little olive oil and continue processing.
The
longer you process, the more hot and pourable it will be. It will harden
as it
cools. To make crunchy nut butter, add handful of nuts just before you
stop
processing.
When the mixture forms a large lump, take it out. Roll into small balls
and roll
each in cocoa powder.
Place on plate or tray. Cover with plastic wrap and chill for half an
hour.
Store in airtight container.
You could roll them in granulated nuts or acceptable seeds. Any
combination of
nut butters and dried fruit with a little lemon zest and lemon juice would
work.
Be inventive!
Description:
"Grain-free, nut and dried fruit nibbly balls."
Source:
"www.dadamo.com recipe bin"
Recipe by: Pat (sparrowoz@primus.com.au)
Ingredients:
1 mounded T. crunchy peanut butter (A; AB);
1 1/2 mounded T. almond butter
1 Cup(s) almonds; (for making nut butter)
1 Cup(s) walnuts; (for making nut butter) |
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