“I found this recipe online from the Complete Vegan Cookbook, they turned out great.”
READY IN:
20mins
YIELD:
24 orbs.
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/4 cup of the coconut on a plate and set aside.
  2. Place the rolled oats in a heavy bottomed skillet and toast for a few minutes, stirring constantly.
  3. When they begin to turn a darker shade of tan at the edges and emit a toasted aroma, transfer the oats to the bowl of a food processor.
  4. Process on high to pulverize them to a fine meal consistency.
  5. Add the remained 1/4 cup coconut and the dates and process to finely chop them, then add the almond butter, sesame seeds, and orange peel.
  6. Add the orange juice and process until things come together to form a homogeneous mass.
  7. Add a bit more orange juice, if needed, to get the right thickness and well blended consistency.
  8. Don't add too much juice; you want the mixture to be fairly dry, not moist and mushy.
  9. Use your hands to form the mixture into balls about 1 1/2-inch in diameter, then roll the balls in the reserved shredded coconut.
  10. Place on a plate and chill for an hour or so before serving.
  11. They're also good, though a bit gooey, when eaten at room temperature.

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