These make a wonderfully healthy addition to a festive celebration. You can wrap them up in some recycled paper, or a ribbon with a bit of nature tucked in somewhere for a well-wisher or loved one. They are always appreciated. Some other ideas are these homemade raw halvah, zesty mango bliss balls, chocolate-covered caramels, salted tahini caramel balls, or an assortment of all three!
chocolate – toasted hazelnut truffles
You could experiment with 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 nuts’ rich flavour. If you want 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
- Preheat the oven to 180C/350F.
- 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.
- Place all the ingredients in a food processor and pulse for about 1 minute or until the mixture comes together.
- Take a small amount of the mixture and roll into small round balls. If you are having trouble getting the mixture to come 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.
- 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.
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 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
- Place all the ingredients in a food processor and pulse for 1 minute or until the mixture comes together.
- Take a small amount of the mixture and roll it into small, round balls half the size of a golf ball. If you have trouble getting the mixture to come together, place the dough in the fridge for 15 minutes. Roll the balls in finely chopped toasted pecans or shredded coconut.
- Place in the fridge for 20 minutes before serving. You can also package them into a jar tied with ribbon or raffia for a holiday gift offering.
Goodness shared from Stacey
