ingredients

3 cups pecans

3 cups walnuts

1 cup pepita seeds

1 cup sunflower seeds

3 cups coconut

3 cups dates (soak in boiling water for 30 minutes, drain and set aside)

1 ½ cups crunchy peanut butter (the real stuff)

¼ cup coconut oil

1 pinch of river or sea salt flakes

method

I make this in two lots in the food processor as it’s a huge batch. If you want smaller amounts just halve the ingredient list. Place the nuts and seeds into the food processor and blitz until well combined.

Pour half of this mixture into a spare bowl and set aside. Now portion half of all the other ingredients and add to the seed and nut mix, blitz until well combined and then empty into a fresh bowl. Repeat with all the remaining ingredients. Combine all the mixture into a large bowl.

With clean hands gather some of the mixture and shape and roll into balls, roll in coconut and place onto a large tray, refrigerate for an hour or two, once set store in a large glass jar. They will keep in the fridge for up to 3-4 weeks.

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