fruit and nut snack balls

10 minutes plus time to chill

4 handfuls dried fruit ( I used 3 handfuls of apricots, 1 handful of cranberries)
2 handfuls of nuts (I used almonds)
1 cup desiccated coconut (I used coconut chips and ran them through the food processor)
a pinch of salt
water

combine dried fruit, nuts, 1/3 cup of the coconut and salt in a food processor until chopped well. Add a tablespoon of water at a time until the mixture forms a moist but rough dough and consistency that you like. i like mine a little chunky.

i use my measuring tablespoon to portion with a spoon to form into a ball but you can do it however you see fit. roll them in coconut and place in a single layer on a cookie sheet. freeze until solid and then transfer to a freezer safe container.

these really remind me of larabars which are pretty expensive. i think i will play with the combinations of nuts and fruits to try and replicate some of the larabar flavor combinations.

cheesy kale chips (raw food)

24 hours +

similar to the cashew cheese recipe.......

1 cup raw cashews, soaked in water 8-12 hours
2 - 3 bell peppers
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste
1-2 bunches of kale

 cut bell peppers in to small pieces and dehydrate while cashews are soaking. before starting, drain cashews. combine peppers, cashews, lemon juice, nutritional yeast, salt and pepper in vitamix or food processor until smooth. you can also use tamari in place of some of the salt for a saltier flavor. tear kale in small pieces and massage to soften (and make easier to digest). combine kale and cheese mixture. spread onto teflex sheet and dehydrate overnight. transfer from teflex to screen to encourage more air cicrulation.

cashew "cheese"

9 - 13 hours

1 cup of raw cashews, soaked in water for 8 - 12 hours
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste

drain cashews and add to vitamix or food processor, along with lemon juice, nutritional yeast and a pinch of salt and pepper. mix until smooth, scraping down sides and adding salt and pepper  periodically until you have achieved desired spice level and a smooth consistency.

use this cheese on crackers or in lasagna or other places where you would normally use dairy cheese.