INGREDIENTS:
1 cup whole blanched almonds (or 1 1/4 cups ground blanched almonds)
1 cup pitted dates
1/4 - 1/2 teaspoon natural non-alkalized cocoa powder (to taste)
2 teaspoons almond extract
2 tablespoons unsweetened shredded coconut
FOR COATING:
1 tablespoon natural, non-alkalized cocoa powder
1 - 2 tablespoons unsweetened shredded coconut
INSTRUCTIONS:
Combine marzipan ball ingredients in a high-powered blender and blend until well mixed. Form into balls. (yields about 15)
For the coating, combine 1 tablespoon cocoa powder and 1 - 2 tablespoons unsweetened shredded coconut on a plate. Roll each ball in cocoa/coconut mixture (or just coconut or cocoa if preferred).
Store refrigerated.
From Dr. Fuhrman
For the coating, combine 1 tablespoon cocoa powder and 1 - 2 tablespoons unsweetened shredded coconut on a plate. Roll each ball in cocoa/coconut mixture (or just coconut or cocoa if preferred).
Store refrigerated.
From Dr. Fuhrman