RASPBERRY ZINGER ENERGY BALLS & CALIFORNIA ALMOND TOUR RECAP

Let’s start with the Almond Orchard Experience.  It was AWESOME!  A group of about 25 recipe developers, bloggers, and dietitians were invited out to Lodi, CA for a three day event dedicated to the almond.

On Monday (day 1), I flew into Sacramento and took about an hour drive south to get to Lodi, which is in the northern central valley of California.

Once in Lodi, I was taken to the Wine & Roses Hotel.  This is where we all stayed and where many of our activities took place.  Wine & Roses is a stunning hotel.  The rooms, eating areas, and lounge areas are spread out over a lot of ground.

Ingredients

• 1 1/4 cups shredded coconut divided
• 1/2 cup raspberries
• 1/2 cup almonds
• 4 medjool dates seeds removed
• 1/4 cup dried cranberries
• 1/4 cup almond butter

Instructions

1. Add 1/2 cup of the coconut to a food processor and process until it’s a fine crumb texture. Remove the coconut and set aside.
2. Add 3/4 cup of coconut and the remaining ingredients to the food processor. Process on high speed until the ingredients are well broken down and incorporated together. Stop the processor to scrape down its sides and press down the mixture as needed.
3. ...................................

for full recipes please see : www.thewholesomedish.com

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