Ingredients
- 1 cup pressed Medjool dates
- ½ cup gluten free rolled oats
- ¼ cup walnuts grated coconut
- ¼ cup dried cranberries
- ¼ cup raisins
- ¼ cup sunflower seeds
- ½ cup mixed chopped nuts (almonds, cashews, and pecans are my favorites! )
- 1 tbsp tahini
- 1 tbsp agave syrup
- Mixture of mild spices: nutmeg, cinnamon, ginger, clove, allspice (to taste). Taste. I add a lot!)
- Orange oil
- Rum extract (optional. Gives a kick!)
- Pinch of salt
Method
Makes 20-24 minipuds.
Keeps refrigerated for up to two weeks.
