Total Calories: 176
Yield: 30 treats
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.
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