Recipe from: Robyn Holm, Armstrong, BC
This tried and true recipe has been enjoyed by many at Rancho Vignola's Harvest Events!
1 cup almonds
1 cup pumpkin seeds
1 cup hemp seeds
1/2 cup flax
1/2 cup chia
1 cup goji berries
1 cup cranberries
1 cup raisins
1/2 cup soft medjool or barhi dates
1 1/4 – 1 1/2 cup carob powder
1 cup almond butter
2 cups raspberries
3 tbsp melted coconut oil
1-2 tsp cinnamon
1/2 cup shredded coconut
Grind flax seeds, hemp seeds and chia seeds separately in a coffee or spice grinder, then mix together in a large bowl. Place almonds and pumpkin seeds in a food processor and process into a course but uniform crumble. Mix with the seeds. Blend dates, raisins, cranberries and goji berries in the food processor until smooth (if goji berries are very dry, pre-soak them in warm water before processing). Add to bowl, and mix in the almond butter.
Combine cinnamon and carob, then sprinkle over the nut and fruit mixture.
Add melted coconut oil and mix until thoroughly combined. Roll into bite-sized balls, then roll in shredded coconut to coat. Place on a parchment-lined cookie sheet and freeze for several hours, then transfer to a large Ziploc bag and store in freezer.
Allow to sit at room temperature for about 10 minutes before serving.