Pumpkin & Pomegranate

Anyone ever watch Troop Beverly Hills?

One of my favorite movies from my childhood, and while making these delights I thought that they would be the perfect way to snack on trail mix for the Beverly Hills Wilderness Girls. These won’t work out in a Zip-Loc baggie in a backpack, but they would still be a wonderful treat by a campfire, or at least a fire in a fireplace at your nearest 5 star resort lodge. I have always been a bit of an upscale camper, so this recipe won’t be a surprise. in fact I have apparently never actually gone camping. My family did camp while I was growing up, and I was a girl scout (hated that experience), but apparently we did something called “Car camping”. this term was completely unknown to me until I moved to Seattle and was told that “car camping” is when you drive your car to the camp site and do not hike in. Fine, whatever, I am a not a true Wilderness Girl”. I am much happier at a 4+ star hotel any day of the week anyway. Don’t get me wrong, I love nature, I just prefer toilets to latrines and holes in the ground, and I like the option of being able to take a warm (if not hot) shower. No one is perfect. My family made gourmet meals when we camped out, and my mother even made an oven out of a U-Haul box covered with foil. We camped in style. So, for all you glammed out campers out there, pop one of these babies in your mouth next time you decide to “rough it”. May I suggest The Hotel Max?

Trail Mix Bon Bons

Ingredients:

• 1 C. Sunflower Seeds (roasted or raw)
• 1/2 C. Raisins, packed
• 1/4 C. Flaked Coconut
• 3/8 C. Sunflower Seed Butter (could also use peanut butter)
• 1.5 tsp. Yacon Syrup (optional, and could also use honey, maple syrup, or even stevia)*
• Dark Chocolate Bar (I used Claudio Corallo’s 100% Cacao)
• Extra Flaked Coconut To Decorate

Method:

1. Using a food processor, process the sunflower seeds, raisins, and coconut until the sunflower seeds are coarsely chopped.
2. Add in the sunflower seed butter and the yacon and pulse a few times until combined.
3. Form bite sized balls out of the mixture and place on a cookie sheet lines with parchment or waxed paper. Refrigerate or freeze for 1-2 hours or until they harden a bit.
4. Once the balls have hardened a bit, melt the chocolate using a double boiler over medium heat.
5. Carefully dip each ball to coat in the chocolate, and place back onto the parchment or waxed paper lined baking sheet. Sprinkle with a little flaked coconut if you like.
6. Once all the balls have been covered, place back into the refrigerator or freezer until the chocolate has set.

*add a little extra seed or nut butter to the mix if you omit the yacon.