In a food processor, blend oats until fine. Add flaxseed, coconut, pecans, dates, carrot, vanilla, cinnamon, nutmeg, and cloves. Process until it forms a thick paste. Scrape down the sides with a spatula as needed.
Form into 20 balls (about 1Tbsp each) and roll in finely chopped pecans. Chill for 30 minutes and serve.
May be stored, covered, in the refrigerator for up to 5 days.
Set aside 3/4 cup of rinsed and drained black beans.
In a food processor, combine the remaining black beans, salsa, flaxseed oil, ground flaxseed, 1 Tbsp sour cream, cumin, salt and hot sauce. Puree. Remove from food processor. Stir in reserved black beans and cilantro.
Spread 1 cup of sour cream on the bottom of an 8 X 8 pan. Spread black bean layer dip on top of the sour cream. sprinkle with cheese and top with tomato and onion.
Refrigerate for at least an hour. Serve with carrot sticks, red pepper slices, cucumbers , pita wedges or tortilla chips.
* Percent Daily Values are based on a 2000 calorie diet.
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