Makes 24
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2 cups raw pecans
1 tablespoons psyllium husk
1 cup small raisins –or- currants
¼ cup raw agave nectar (easily found in all health food stores)
¼ teaspoon sea salt
METHOD
1 Place the pecans and Psyllium in a blender and pulse to create a meal.
2 Add remaining ingredients and blend for 20 seconds.
3 Stop and scrape the mixture back down onto the blades.
4 Blend again for 20 seconds or until fully incorporated.
5 Using a teaspoon, roll the mixture into balls, then into the coconut flakes.
Tip: Store in a tightly sealed container in the refrigerator where they will last for up to 2 weeks. Substitute Agave Nectar for either raw honey or rice malt syrup.
Recipe created by celebrity chef Kim McCosker with Metamucil, a source of 100% natural psyllium.
From ThermoStruck, a cookbook for all Thermo-Appliances by Kim McCosker.
