240 Ml (1 Cup) Desiccated Coconut
120 Ml (1/2 Cup) Dried, pitted Dates
120 Ml (1/2 Cup) California Raisins
1 1/2 to 2 tbsp Cacao (or Cocoa will do fine) Powder
1/2 Tbsp Agave Nectar (or maple syrup)
1/2 Tsp Ground Cinnamon
7 Pecan Nuts (optional to omit if you are allergic)
Pinch of Allspice
Pinch of Sea Salt
120 Ml (1/2 Cup) Dried, pitted Dates
120 Ml (1/2 Cup) California Raisins
1 1/2 to 2 tbsp Cacao (or Cocoa will do fine) Powder
1/2 Tbsp Agave Nectar (or maple syrup)
1/2 Tsp Ground Cinnamon
7 Pecan Nuts (optional to omit if you are allergic)
Pinch of Allspice
Pinch of Sea Salt
Everything except for the agave (which will make it stick to the sides and difficult to blend right) goes in the food processor. Blend on high speed, stir, do this consistently until it is all well mixed. Add the agave and blend it up again. Use a teaspoon or other round measuring spoon to form candies, or you can use a small cake pan and make a proper cake out of it!
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