Ingredients

• 2 ½ cups Gluten-free rolled oats
• 2 cups Raw walnuts
• 1/4 cup raw pumpkin seeds
• 2 tbps Raw chia seed gel
• 2 ½ cups Whole dates
• 2 tsp Spirulina powder
• 1 tsp Cinnamon
• ¼ cup Raisins
• ½ cup Almond butter
• 1 tsp Vanilla extract
• ¾ cup Shredded coconut (raw, dried, unsweetened)

Cooking Instructions

Soak rolled oats, walnuts, and sunflower seeds in warm water for 12 hours, using just enough water to cover. Drain all liquids and dry in warm oven or dehydrator (except chia water which turns to a gel).

Chia seed gel: Put chia seeds in a small bowl and cover with water. Let sit for 2 hours or overnight while soaking nuts. Use 2 parts water to 1 part chia seeds.

Soak dates for one hour to soften them for blending. Drain, then pit.

Grind together in food processor to a fine consistency: oats, walnuts, sunflower seeds, spirulina, cinnamon and raisins. Transfer mixture to a bowl.

Blend dates in food processor to a smooth consistency. Add almond butter, chia seed gel, and vanilla extract and blend thoroughly.

Add dry ingredients to the wet ingredients and blend until a soft dough forms.

Roll dough into 1-inch balls. Coat balls in shredded coconut.

Place in freezer for 20 minutes to set, then serve or store in fridge.

Notes

Equipment
• Mixing bowls
• Spatula
• Food processor