energy balls/bites

salted tahini caramel balls

9th October 2020

These lovely luxurious bite-sized balls of salted tahini caramel are so satisfying after a meal.  They are covered in a simple sweet maple glaze with equal amounts of maple syrup and coconut oil. When the cold balls get dipped into the glaze it instantly hardens creating magic!

VIOLAS in the garden, add them to salads, desserts, or fruit. They happily self-sow and despite their delicate appearance, violas are fairly robust.  Sow early spring, then again in late summer, to ensure violas throughout the winter.

salted tahini caramel balls

Inspired by this recipe.

Makes 15 small balls

dough ingredients

⅔ cup/60g dried shredded coconut

⅔ cup/130g medjool dates (approx 7 dates)

⅓ cup/80g tahini

⅛ tsp fine rock salt

⅓ cup/50g TOASTED pistachio or almonds

glaze ingredients

2 Tbsp/30g coconut oil

2 Tbsp/35g maple syrup

½ tsp vanilla extract

preparation

1. Make the dough: place the coconut, dates, tahini, and salt in a food processor or high-speed blender for 1 minute, scraping down the sides halfway through. Add the toasted nuts and blitz 3 – 4 times until well incorporated. If the dough is still too crumbly to form into balls, depending on the quality of your tahini, add 1 tablespoon of water.

2. Roll into balls, approximately 20g each, you should have 15 balls. Place in the freezer for 1 hour.

3. Meanwhile, make the glaze: melt the coconut oil on low heat, turn off the heat, then whisk in the syrup and vanilla. It will combine into a thin caramel-consistency. Set aside.

4. Once the balls are frozen, take out of the freezer. It is important that the balls are very cold to help the glaze harden. Place a toothpick in each ball and dip into the glaze, place on a cardboard box until the glaze hardens. Whisk the glaze each time before dipping the balls. Once set, re-dip them until the glaze is used up. Towards the end, you may need to place the glazed balls back in the freezer for 15 minutes and heat the glaze slightly again, then continue re-dipping.

5. The balls can be kept in the fridge for 10 days or up to 1 month in the freezer.

chocolate-hazelnut truffles & pecan-cardamom date balls (vegan)

17th December 2016

4V7A9374_1980x1297

These make a wonderfully healthy addition to bring along to a festive celebration or wrap them up in some recycled paper, a ribbon with a little bit of nature tucked in somewhere for a well-wisher or loved one.  They are always appreciated.  Some other ideas are this homemade raw halvah or zesty mango bliss balls or these chocolate covered caramels  Or an assortment of all three!

4V7A9377_1980x1297

chocolate – toasted hazelnut truffles

You could experiment with the different variations of these chocolate balls by adding orange or lemon zest, fresh mint, peppermint essence or even delicately salted.  For a smoother consistency, grind the nuts first, and then add the rest of the ingredients.

I like how toasting brings out the rich flavour in the nuts. If wanting to keep the truffles raw skip the toasting process.

Inspired by Donna’s Date Chocolate Balls & Green Kitchen Stories

Makes about 18 – 20 balls

ingredients 

15 large Medjool dates, pitted

50g dried unsweetened shredded coconut

100g toasted hazelnuts/almonds

1 Tbsp extra virgin coconut oil

2 – 4 Tbsp cacao/carob powder

1 Tbsp water

1 tsp cinnamon powder

preparation 

1.  Preheat the oven to 180C/350F.

2.  Place the hazelnuts on a tray and toast for 12 minutes, roll in a clean tea towel to remove some of the skin.  The toasting brings out the warm rich hazelnut flavour.

3.  Place all the ingredients in a food processor, and pulse for about 1 minute or until the mixture comes together.

4.  Take a small amount of the mixture and roll into small round balls.  If you are having trouble with the mixture coming together, place the dough in the fridge for 15 minutes. Roll the balls in cocoa/carob powder, finely chopped toasted almond flakes or shredded coconut.

5.  Place in the fridge for 20 minutes before serving, or package them into a jar tied with ribbon or raffia for a holiday gift offering.

4V7A9368_1980x1297

 

pecan – cardamom spiced date balls

I love these bite-size balls for their exotic taste!  If possible, grind your own cardamom as the taste is so much more fragrant, fresher and more intense.  

A recipe inspired by Anna.

Makes 18 – 20

ingredients 

12 large medjool dates, pitted

50g dried cranberries/goji berries (if using goji berries roughly chop)

50g dried unsweetened shredded coconut

100g raw pecans

1 Tbsp extra virgin coconut oil

2 Tbsp freshly ground cardamom

1 Tbsp water

1 tsp ginger powder/1 Tbsp grated fresh ginger

preparation 

1.  Place all the ingredients in a food processor, and pulse for 1 minute or until the mixture comes together.

2.  Take a small amount of the mixture and roll into small round balls; half the size of a golf ball.  If you are having trouble with the mixture coming together, place the dough in the fridge for 15 minutes. Roll the balls in finely chopped toasted pecans or shredded coconut.

3.  Place in the fridge for 20 minutes before serving.  Or package them into a jar tied with ribbon or raffia for a holiday gift offering.

4V7A9372_1980x1297Goodness shared by Stacey

almond quinoa chocolate bites (vegan)

21st September 2016

4v7a7529_1980x1297

Cool softened air, full mOOn swell, falling leaves, savouring the light….

almond mandela - 1 (2)almond mandela - 1 (3) almond mandela - 1 (2)

These have been a decadent treat around here.  Loved by all.  Perfect when you need something more than a dried date or fig for a sweet after a meal. Based on this recipe from Green Kitchen Stories – a wonderful video is included showing you just how easy they are to make.  I altered the recipe, adding ¼ cup hot water to the dates when mashing them. Even though the dates I used were soft, the hot water helped in the overall consistency. Instead of pumpkin seeds, I used extra almonds and toasted them to make them snappy and to bring out their flavour. I prefer using just almonds, as their qualities are less heating than most other nuts and seeds.  You could use a carob topping instead of the chocolate, by melting down carob buttons or using this glaze. My daughter takes out the chocolate completely and sprinkles extra coconut over the top.

almond butter quinoa chocolate bars - 1 (1)

almond quinoa chocolate bars

The secret ingredient is well-toasted homemade almond butter – make your own!

Preparation 20 minutes

Makes 16 squares/32 bite-size squares.

ingredients

¾ cup/100g whole almonds

200g/11 soft Medjool dates -pitted

2 Tbsp coconut oil

¼ cup/60ml hot water

1 cup/240g home-made almond butter

1 cup/30g puffed quinoa

chocolate topping

100g dark chocolate (55%)

2 Tbsp dried unsweetened coconut

preparation

1.  Preheat the oven to 350F/180C.  Line a 7 x 7-inch baking tray with baking paper, leaving 2-inches around the edges – set aside.

2.  Place the whole almonds on a tray and toast for 10 – 12 minutes – allow to cool, roughly chop and set aside.

3.  Melt the coconut oil in a medium saucepan over low heat, remove from heat and add the dates, pour in the hot water, allow to sit for 5 – 10 minutes to soften, then proceed to mash with a fork until smooth.

4.  Mix in almond butter – combine well until it all comes together, then add puffed quinoa, roasted almonds, incorporating everything evenly.

5.  Using your hands or the back of a large spoon, press the mixture very tightly into the lined dish, until completely even and flat. Use an extra square piece of baking paper to place over the top, run your hands over to even out. Use the edges of the baking paper, to fold over and run your finger along to create level sides and corners – set aside.

chocolate topping

6.  Melt the chocolate in a double boiler over barely simmering water, remove from heat, then using a spatula, spread the chocolate evenly over the slice. Sprinkle with half the shredded coconut, leaving the other half to sprinkle on later.

7.  Place in the freezer for at least 4 hours, until cold and firm.

8.  Using a sharp knife, cut into bite-sized squares or rectangular bars. Store in an airtight container in the freezer. The bars will keep for a month.

4v7a7548_1_1980x1297

Goodness shared by Stacey

chocolate covered ‘caramels’ (vegan)

20th December 2015

4V7A9635_1980x1297

The rain has been heavy and relentless these last days.  The air thick with mist & fog, so much so I cannot see the vegetable garden from where I sit.  No choice but to stay inside, to go inside.

A few photos taken a while back, on drier sunnier days

4V7A7929_1980x1297 4V7A7939_1980x1297 4V7A7943_1980x12974V7A9669_1980x1297

These are a lovely gift to give to family and friends for the holiday season, just wrap them up in some recycled paper, a ribbon with a little bit of nature tucked in somewhere.  Some other ideas are homemade raw halvah and zesty mango bliss balls.  Or an assortment of all three!

4V7A9658_1980x1297

chocolate covered ‘caramels’

Makes 14 bite-sized balls

Recipe inspired by ‘Trinity’s Conscious Kitchen.’ 

Once set, the texture is a lovely chocolate crunch on the outside with a soft gooey caramel on the inside. And no nasty sugars or additives. To speed up the process, melt down your favourite chocolate bar.

for the caramel bites

100g Medjool dates, pitted – about 7 large dates (can use regular dates, but keep in mind soaking time will be longer)

4 Tbsp coconut butter

dipping chocolate sauce

25g cocoa butter

15g cacao powder

2½ Tbsp coconut sugar

1 tsp vanilla essence

chopped toasted almonds & coconut for garnish

pre-soak

1.  Soak the dates for at least 1 hour in water, then drain.

2.  Line a baking tray with parchment paper and set aside.

preparation

3.  Drain the dates and blend with the coconut butter.  Use a hand blender/immersion blender as this seems to work best.  You will have to scrape down the bowl and blade as you blend, then place the mixture in the freezer for 15 minutes to thicken a little before rolling.

4.  Remove from the freezer.  Using a heaped teaspoon of the mixture, roll into a small ball about half the size of a golf ball and place the balls on the lined tray and place in the freezer for half an hour (this will make the chocolate dipping easier).

prepare the chocolate dipping sauce

5.   Put 1 – 2 inches water in a small saucepan and bring to a simmer.  Place another small non-reactive bowl (glass works well) on top so that it sits over the water, but is not touching the bottom of the saucepan.

6.  ‘Shave’ the cocoa butter with a sharp knife and place into the bowl (shaving the coconut butter will make it easier to melt), add the coconut sugar to the bowl and stir to combine.  When the cocoa butter has melted,  sift in the cocoa powder, drizzle in the vanilla essence and whisk until completely smooth. Remove from the stove, cool the chocolate mixture ever so slightly, keeping it runny, but not too runny for dipping.

7.  Dip the caramel balls into the chocolate mixture.  I find using a fork helps scoop them out of the chocolate and to place them back onto the tray. Sprinkle with chopped almonds or coconut and repeat with the remaining caramel mixture.

8.  Place in the fridge to set for half an hour.  Once the caramel balls have set, keep them in a sealed container in the fridge.

4V7A9665_1980x1297

Goodness shared by Stacey

raw halva

7th February 2015

4V7A1813_1980x1297

unexpected magic

4V7A1852_1980x12974V7A1895_1980x12974V7A2188_1980x1297

in unexpected places…

raw halva

Makes 20 -25 pieces.

Original recipe found here.

Use raw organic nuts and seeds that have not been roasted.  When buying sesame seeds, purchase the tan ones as opposed to the white. The white ones are hulled, and may even be bleached.  It’s the hull that keeps the oil inside from becoming rancid.

ingredients 

½ cup sesame seeds

¼ cup sunflower seeds

¼ tsp vanilla essence

¼ tsp cinnamon powder

tsp rock salt

3 Tbsp tahini

3 Tbsp thick honey

¼ cup pistachios, chopped

preparation 

1.  Process the sesame and sunflower seeds in a high-speed blender or food processor until you have a coarse mixture.  It’s important not to over-grind, otherwise, the halva will be too moist and affects the final result.

2.  Pour the seed mixture into a medium bowl, add the cinnamon and salt – mix well.

3.  Combine the tahini, honey and vanilla and add to the seed mixture – combine using your hands. If the mixture is not sticking together, add an extra half tablespoon of honey.

4.  Add the pistachios until well incorporated. Form into your desired shapes by firmly pressing the mixture into a round tablespoon measure, flattening with a knife, and tapping them gently on a board until they pop out.  After the first one, dip the spoon into a bowl of sesame seeds. This leaves them with a flat bottom and a gently decorated sesame-seeded dome top. Perfect little bite-size pieces!

4V7A1785_1980x1297

Goodness shared by Stacey

tropical fruit nut balls (vegan)

25th January 2015

IMG_7688

We visited this piece of paradise in December last year as my partner’s friend had decided to celebrate his 50th there. What a wonderful place to mark a milestone.

A perfect place to slow the pace down, relax, rejuvenate……..to do whatever one desires. Ahhh, to be back there……and it looks like this will happen just after my 50th milestone.

Until then, these Tropical Fruit and Nut Balls (inspired by many variations of the Bliss Ball/Energy Ball floating around) can provide a bit of the tropics into my day.  Coconut, apricots, goji berries, pistachios, almonds are the basis for this version. Any combination of preferred dried fruit and nuts can be substituted. I have experimented with a variety of ingredient ratios, and I think this recipe provides a perfect balance of nuts, fruit and base.

IMG_7290a tropical island getaway

IMG_7253

IMG_7246blue skies, golden sands, fluffy white clouds, mirrored waters……..

IMG_7247

Hamilton Island, Queensland, Australia

tropical fruit nut balls

Makes about 20 balls

ingredients

1 cup dried apricots

2 cups shredded coconut

¾ cup almonds (can use almond meal if prefer)

¼ cup pistachios

¼ cup goji berries

1 Tbsp chia seeds (optional)

1 Tbsp maple syrup/honey

3 Tbsp unrefined coconut oil

desiccated coconut, for rolling balls

preparation

1.  Add all ingredients (minus the desiccated coconut) to a food processor.  Pulse till mixed and a fine, crumb forms. You may need to stop and scrape down the mixture a few times, depending on the quality of the machine. Taste and test texture.

2.  Add more maple syrup/honey if prefer mixture to be sweeter. If the mixture is too dry/crumbly, add more coconut oil.

3.  Roll into small balls, then in the desiccated coconut. Chill and store in the fridge in an airtight container.

Goodness shared by Donna

photo 2

golden zesty mango coconut balls (vegan)

30th November 2014

4V7A0178_1980x1297

Oh goodness….

It’s been a while since I have been into the garden as the weather has been constant days of rain and wet.

But now…

This morning there was a celebration of LIGHT, golden LIGHT, warm LIGHT, glorious, goodness-filled LIGHT, a welcome, a gentle sigh, a return and a new beginning…

4V7A0131_1980x12974V7A0126_1980x12974V7A0136_1980x12974V7A0117_1980x1297

inside and out

4V7A0193_1980x1297

golden zesty mango coconut balls

Adapted from Honestly Healthy.

Makes about 20 balls.

ingredients 

100g dried unsweetened unsulphured mango

2 Tbsp coconut oil

1 pinch saffron (15 threads)

½ cup rolled oats

1½ cups desiccated coconut (unsweetened) + extra for rolling in

5 Tbsp maple syrup (can add less or more)

zest from two lemons

juice from half a lemon

¼ tsp turmeric powder

preparation 

1.  Soak the mango in water for about 20 – 30 minutes and drain.

2. In the meantime, heat the coconut oil in a small pan and a pinch of saffron, turn off the heat and allow the saffron to infuse the coconut oil.

2.  Place the oats in a food processor and pulse on high until they turn into a floury powder, then add the coconut, soaked mango, maple syrup, saffron-infused coconut oil, lemon zest, lemon juice and turmeric powder – pulse until the mixture comes together. The mixture will be quite wet but will come together easily.

3.  Using your hands, form the mixture into small balls, then coat them in the extra coconut.

4.  Freeze the coconut balls for 20 minutes, if eating immediately, otherwise, store them in an airtight container in the refrigerator.

Goodness shared from Stacey

date chocolate balls (vegan)

14th January 2013

IMG_2718

The festive season brings with it many treats.

Usually associated with over-indulgence and richness. But, not these special treats.  A friend of mine, Caroline, brought these delectable treats over on New Year’s Eve. Now, when she told me she was bringing ‘Chocolate Date Balls’, I visualised the decadent, sugary variety. One bit of these proved my thinking to be correct. But, not accurate in the least.

Caroline’s son is a bit of a health foodie and a very talented ultra-runner. In his quest to enhance his performances, he constantly experiments with a variety of superfoods, recipes and natural, wholefood diets. Inspired by the antioxidants that cacao provides (the good quality raw version), his girlfriend found this little treasure of a recipe.

Pure goodness in a natural state with minimal ingredients.

IMG_2713

dates

cacao

water

and rolling goodnesses of choice

Too easy and tastes almost too good to be truly good for you. And yet it is. Hard to believe, I know.

Something that needs to be tried for yourself to believe how good they really are.

date chocolate balls

Makes approx. 30 small balls

ingredients 

500g packed pitted dates, roughly chopped

3 Tbsp good-quality raw cacao powder

dash of water

handful chopped almonds (or nuts of choice)

extra cacao for rolling

shredded/desiccated coconut (toasted if you prefer)

preparation 

1.  Add dates, almonds and cacao to a bowl and toss through so cocoa is spread evenly.

2.  Add a dash of water and using your hands, mould and squash mixture to form a sticky, smooth paste. Add more water if necessary (be careful as too much will make the mixture too runny).

3.  Have small, individual bowls of the extra cacao, coconut or other rolling ingredients (eg. finely chopped nuts of choice)

4.  Using a teaspoon, scoop up a small ball of mixture. Place in the palm of the hand, and use both hands to roll mixture into a smooth, ball shape.

5.  Roll ball in the topping of choice. Place in a sealed container lined with baking paper. Continue forming balls and rolling in the mixture. Seal container and store in the fridge.

Be warned. They may not last too long, though.

Goodness shared from Donna

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie