Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
3
Prep time
20 minutes
Dehydrating time
24 hours
Ingredients
- 2 cups raw macadamias
- 4 1/2 cups of unsweetened shredded coconut, divided
- 1 cup raw agave nectar
- 1/4 cup raw coconut butter
- 3 tsp natural vanilla extract
- 1/4 tsp Celtic sea salt
Ingredients
macros
- 2 cups raw macadamias
- 4 1/2 cups of unsweetened shredded coconut, divided
- 1 cup raw agave nectar
- 1/4 cup raw coconut butter
- 3 tsp natural vanilla extract
- 1/4 tsp Celtic sea salt
Instructions
- Add macadamias to a food processor container and freeze for 15 minutes. This prevents macadamias from turning into butter when processing them.
- Process frozen macadamias in the food processor for a while until ground. Set aside 1 cup of shredded coconut, then pour in the remaining ingredients and pulse until well mixed.
- Form mixture into small-sized ball using a large tablespoon. You can flatten the balls or leave them as they are. Coat balls by rolling in the reserved shredded coconut.
- Place coated balls on dehydrator sheets. Place in a dehydrator and dry at 115°F (46°C) for 24 hours or until a little bit crispy outside and chewy inside.
- Store dehydrated balls in sealed containers and set in fridge.
