1cupdried sour cherriesrehydrated in 2 tbsp water and 1 tsp vanilla extract for ten minutes
2cupsold-fashioned rolled oats
1/4cupunsweetened shredded coconutplus more for rolling
1tbspgolden flax seeds
1/2cupguava pastesoftened in the microwave for 1 minute
Preheat your oven to 350°F. On a silicone lined sheet pan, toast the nuts in the oven until fragrant, about 10 minutes. Remove the pan from the oven and allow the nuts to cool slightly. In a food processor fitted with the blade attachment, pulse the nuts to break them into crumbs.
Drain your rehydrated the cherries, reserving the liquid in case you need to use it in the balls later. Add the cherries to the nuts in food processor, followed by the oats, the coconut, flax and chia seeds, and the açaí powder. Pulse these ingredients together for two to three minutes, scraping down the bowl after a minute-and-a-half.
Add the honey and coconut almond butter, and pulse everything together for two more minutes. Scrape the bowl down after a minute of pulsing.
Add the softened guava paste to the food processor and pulse everything together for one to two minutes, or until the mix is bound together. The mix should hold together when formed into a ball. If you find the ball breaks apart when you attempt to roll it you can add a tablespoon of the cherry water.
Scoop some of the mix into the palm of your hand. Roll the mixture into a tight ball, pressing, to compact it and hold together. Roll the ball in the unsweetened shredded coconut, pressing into the coconut to make sure it's well-coated. If you don't like too much coconut this step is optional.
Leaving a one inch space between them, place each ball onto the same lined sheet pan that you used to toast the nuts.
Once you've rolled all the balls, place the pan into the fridge to firm up. This usually takes thirty minutes to an hour. Once the bites are firm, transfer them to an air-tight container, or wrap them in plastic candy wrappers. These bites will keep, under refrigeration, for up to two weeks.