Yield70 neat balls
4 cups hazelnuts (soaked 24 hours, drained)
2 cups young Thai coconut meat (minced)
3 medium carrots
3 lemons (juiced)
1 onion (chopped)
2 celery stalks (finely chopped)
2 tablespoons sage powder
1 tablespoons dried basil
1 tablespoon oregano
1 tablespoon rosemary
2 tablespoons dulse flakes
1 tablespoon cacao powder
1. Run the soaked hazelnuts and carrots through a juicer on "sorbet" mode. You should have dry paste.
2. Collect the paste in a food processor and add the rest of the ingredients to it. Mix well.
3. Form into about 70 little balls. Arrange on Teflex sheets and dehydrate for 8 to 12 hours at 105 Fahrenheit.
4. The balls should be dry on the outside but soft on the inside. Enjoy!
Sweet Adeline's ThoughtsBy Sweet Adeline
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