Serves: 5
Total Calories: 176
Yield: 30 treats

1/2 cup almonds
1/4 cup sesame seeds
1 cup sprouted wheat (sprouted 3 days)
1/2 cup sunflower sprouts (sprouted 2 days)
1 (1-1/2) inch square tangerine peel
8 large soft dates
1/2 cup dried shredded coconut

1. Place the almonds and sesame seeds in a bowl and cover with water. Soak 10 minutes, then drain through a fine strainer. Set aside.
2. Place the sprouted wheat in a food processor and grind to a thick paste. Add the soaked almonds and sesame seeds, the sunflower sprouts, and tangerine peel, and continue to grind a minute or so. Add the dates and grind to a thick, somewhat chunky paste.
3. Transfer the paste to a mixing bowl and add enough shredded coconut to form a rollable dough. Place the remaining coconut on a shallow plate and set aside.
4. Shape the dough into walnut-size balls, roll in the coconut, and serve immediately. Store leftovers in an airtight container in the refrigerator up to three days, or in the freezer for three months.

Nutritional Facts:

Serves: 5
Total Calories: 176
Calories from Fat: 96

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Coconut Upside Down Cake
Maple Icing
Carrot Maple Cake
Tofu Carob Brownies
Old Fashioned Apple Pie
Raspberry Cream Pie
Pie Baking Tips
Creamy Peach Pie
No Bake Blueberry Pie
Blueberry Crumble
Sweet Potato Pie
Apple Crisp
Fruit and Nut Squares
Carob Drop Cookies
Date Filled Tahini Cookies
Sprouted Wheat Treats
Almond Butter and Jam Cookies
No Bake Oatmeal Cookies
Melon Sorbet
Basic Kanten
Try Some Roasted Chestnuts
Chocolate Macadamia Nut Mousse
Tangerine Dream Sorbet
Teff Chocolate Pudding
Silken Tofu Whipped Topping
Strawberries in Rose Water Sauce
Stewed Rhubarb
Stuffed Figs
Avocado Mousse
Chocolate Almond Date Candy
Apple Cinnamon Pizza