Sprouted Wheat Treats

Serves: 5
Total Calories: 176
Yield: 30 treats


1/2 cup almonds
1/4 cup sesame seeds
1 cup sprouted wheat (sprouted 3 days)
1/2 cup sunflower sprouts (sprouted 2 days)
1 (1-1/2) inch square tangerine peel
8 large soft dates
1/2 cup dried shredded coconut


1. Place the almonds and sesame seeds in a bowl and cover with water. Soak 10 minutes, then drain through a fine strainer. Set aside.
2. Place the sprouted wheat in a food processor and grind to a thick paste. Add the soaked almonds and sesame seeds, the sunflower sprouts, and tangerine peel, and continue to grind a minute or so. Add the dates and grind to a thick, somewhat chunky paste.
3. Transfer the paste to a mixing bowl and add enough shredded coconut to form a rollable dough. Place the remaining coconut on a shallow plate and set aside.
4. Shape the dough into walnut-size balls, roll in the coconut, and serve immediately. Store leftovers in an airtight container in the refrigerator up to three days, or in the freezer for three months.

Nutritional Facts:

Serves: 5
Total Calories: 176
Calories from Fat: 96

This Sprouted Wheat Treats recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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