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1/2 C almond butter
1/4 C raw unsalted sunflower seeds
1/4 C raisins
1/4 C chopped almonds
2 Tblsp unsweetened shredded coconut
1/4 Tsp cinnamon

Mix all ingredients in a bowl until well combined.
Use a 1/2 teaspoon measuring spoon or a large melon ball scoop to form mixture into balls.
Place in a baking dish and FREEZE until firm, approximately 2 hours.
Serve frozed or at room temperature.
Yield 12 balls (6 servings)


1 C Sliced Almonds
1 C Chopped Pecans
1 C Choppd Cashews
1 C Raisins
1-2 C Gluten Free Whole Rolled Oats
1/2 C Date Paste (recipe on next slide)
1/3 C Melted Coconut Oil
1/2 C Unsweetened Coconut Shreds
1/2 C Whole Flax Seeds
1/2 C Unsalted Raw Sunflower Seeds
3 Tsp Vanilla Extract
2 Tsp Cinnamon Pinch of Sea Salt
Heat oven to 350 degrees F.
Mix all Ingredients together in large bowl.
Spread on one or two lined cookie sheets.
Bake for 20 minutes. Stir. Bake additional 5 minutes. Allow to cool.
Store in airtight container for up to two weeks in refrigerator.


1 C Packed Pitted Dates
3/4 C Super Hot Water

Pour the water over the dates and let them sit for about 1-2 minutes. Massage them with your fingers to help soften. Place dates and liquid in a blender and blend for 45 seconds. Done!