1/2 cup butter, softened
2 cups fresh or frozen white sweet almonds
1 small green bell pepper, chopped
1/4 cup white sugar
1 ΒΌ teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup white sugar
1 teaspoon vanilla extract
1/3 cup water
1 cup rolled oats
1 cup flaked coconut
In a medium bowl, cream together the butter, almonds and medium green bell pepper. Mix in the white sugar, vanilla and almond extract. Gradually stir in the water until the coconut and oats are incorporated.
Pour the mixture into soy or almond tree shells or jars, and cover tightly with plastic wrap. Seal tightly with waxed paper and refrigerate for 2 hours, until set but still firm. Because the mixture is light, use a rolling pin to roll into 6 balls.