These “candies” are really just a mixture of dried fruits, seeds and nuts. Similar to the ones you can buy (but fresher), you can use any dried fruits and nuts of your choice and even add extras such as coconut shreds to suit your palate. We always start with dates, which we pre-soak unless they are super-fresh and juicy.
This version also uses dried cherries, Brazil nuts, almonds, walnuts, raisins, coconut and dried blueberries but it’s just a guide. Other great options include hemp seeds, sunflower seeds, dried mango, dried peaches, hazelnuts and whatever else you like. The basic idea is to have roughly equal amounts fruit and nuts, wet ingredients to dry.
12 pitted Medjool Dates, as is or soaked in 1/2 cup warm water for 15 minutes and drained if they are not soft.
1/2 Cup Raw Almonds
1/2 Cup Raisins
1/2 Cup Dried Cherries or Dried Apricots (or a mixture)
1/4 Cup. Dried Blueberries
1/2 Cup Raw Walnuts
1/4 Cup Shredded Coconut (Unsweetened)
HOW TO MAKE THEM:
Step One: Add all ingredients to a food processor. Pulse to chop.
Step Two: Continue chopping until mixture turns into a coarse texture. You do not want it too pasty but you also don’t want big chunks.
Step Three: Test mixture by forming some of it into a small ball, about 1″ in diameter. It should hold together. If mixture is too dry and ball crumbles, adjust by adding more fruit (dates, raisins, etc.). If too wet so that it’s overly sticky, add more nuts (or seeds if using variations).
Step Four: Roll the remainder of the mixture into balls and refrigerate for about 1 hour if you have the time. This will make them easier to wrap.
Step Five: Place nut balls on candy wax paper wrappers and begin wrapping.
Makes two dozen.
NOTE: I buy the candy wrappers in large packages Candy Wrappers since they cost less per-wrapper and can be used for our raw chocolates too!
These will store well in the refrigerator for over a month, if they last that long. We take them on travel, hikes, work, school, pretty much everywhere.