1cuproasted garbanzo beans*The Good Bean or Chic A Peas are good brands
⅔cupunsweetened shredded coconut + 3 Tbsps for coating
2Tbspscoconut palm sugar
1TbspCoconut Secret Raw Coconut Nectar or agave
2tspscinnamonadd 1 more tsp if you love cinnamon
Place the roasted garbanzo beans in the food processor and run for about 20 seconds or until there are no big pieces. It does not have to be completely ground to dust but all the beans should be broken in small pieces at least.
Place the ground beans in a mixing bowl and stir in the ⅔ c shredded coconut, coconut palm sugar, flax-seed meal and cinnamon.
Add the cashew butter and coconut nectar syrup and stir until all the dry ingredients are moistened. If the mixture seems dry, add another tablespoon of cashew butter and a teaspoon of coconut nectar.
If you have a kitchen scale, place the bowl on it and pull out 1 ounce of the mixture and gently roll into a ball. Without a scale you can eyeball about 2 Tbsps of mixture per ball.
If your hands get very sticky, give them a rinse after rolling a few. This will make the process easier.
Roll the bites in the remaining shredded coconut (optional). These work best if stored in the refrigerator.
*Note: Do not use raw dry beans. The Good Bean and Chic A Peas are cooked, then roasted.