Chop all the nuts finely or grind in a processor.  Place nuts on a tray in a moderate oven and roast for 10 minutes, turning frequently.  Remove from oven and add coconut to nut mixture.  Combine honey and tahini together and add to nuts.  Add more tahini if the mixture is still a little crumbly.  Roll into balls and roll in extra coconut.  Very yummy!

Hommus
500g cooked chickpeas
6 tbsp cold water
2 cloves crushed garlic
150g g tahini paste
2 tbsp olive oil
Juice of 1 lemon
1 ½ tsp sea salt
1tsp cumin
Pinch cayenne
4 tbsp coriander leaves, chopped

Blend all ingredients until smooth.  If too thick add water. Use veggies sticks for dippers

Spinach Dip

¾ cup sunflower seeds
1 tomato
1 avocado
 ½ cup water
Juice of 1 lemon
¼ cup of fresh parsley
1 tbsp tahini
2 tsp onion powder
½ tsp mustard powder
1tsp sea salt
3 tbsp olive oil
½ tsp dill weed
Pinch cayenne
1 bunch spinach or silverbeet

Pre soak sunflower seeds for at least 6 hours.  Process sunflower seeds with the rest of the ingredients (Except for spinach) in a blender.  Spinach can be chopped then added at end, or simply added to mixture towards end of processing for a finer blend.  Variation: Make a “veggie dip” by adding grated carrot, finely chopped capsicum, celery, and sweet onion.