Brussel Nut Balls

1. Preheat oven to 400 Fahrenheit.
2. Wash the brussel sprouts and dry. Cut off the ends and any excess shell that falls off. Fill the bottom of a small saucepan with enough water to just reach the sides of the pan. Place the brussel sprouts in the pan and par-boil on med-low heat for about 10 minutes until semi-tender. Add salt and pepper to taste.
3. Take 1 cup of peanuts and 1 cup of cashews, combine, and use a food-processor to grind the nuts. Set aside.
4. Combine the soy milk, applesauce, and melted olive butter and use a whisk while adding in the celery flakes and cloves.
5. Once the brussel sprouts are semi-tender, remove from heat and drain. After they cool off, individually dunk them into the milk mixture, followed by the nuts. Place on a greased cookie sheet. Bake for about 10 minutes, checking to make sure the nuts do not burn.
6. Mix the cinnamon and sugar together, and sprinkle once the brussel sprouts are through baking. Enjoy!