This recipe is from the book "RAWvolution" by Matt Amsden pg. 166
Sweet, freshly ground cinnamon-and-almond tortes with whole raisins, sweetened with raw agave nectar.
Makes about 20 balls
2 c. raw almonds, finely ground in a food processor
1/3 c. cinnamon
1/3 tsp. sea salt (opt.)
1 c. raisins
3/4 c. agave nectar
2 T. olive oil
In a medium mixing bowl, combine the almonds, cinnamon, salt, if using, and raisins, and stir until the dry ingredients are mixed well. Add the agave nectar and olive oil to the bowl, and mix until a dough like consistency is reached. Using your hands, roll the mixture into ping-pong-sized balls. Serve as is, or cover and freeze before serving until thoroughly chilled for a more solid consistency.
Julie's notes: These are addictive and delicious!!