8 Medjool dates
½ c almond meal
2 tsp maple syrup
¼ tsp vanilla essence
100g melted dark chocolate
Topping: 2 Tbsp chopped pistachios
Chop through the date to remove seed but don’t pierce it all the way through.
In a bowl mix all the other ingredients and need with your hands until firm mix is formed then stuff the mix into the dates. Decorate with chopped nuts and dip into melted chocolate for extra decadence. Place on baking paper in airtight container and refrigerate to set.
Chocolate hazelnut logs
1 c pitted dates
2 Tbsp organic raw cacoa powder
2 tsp vanilla bean paste
1 c hazelnuts
Topping: 1/3 c almond or hazelnut meal.
Mix the dates, hazelnuts and cacoa and vanilla in a processor until well combined. Roll into logs and decorate by dipping each end in almond or hazelnut meal. Place in an airtight container in the fridge.
Zetsy lime and coconut bites
2 c almond meal
2 c dessicated cocnut
Dash of sea salt
2 tsp lime zest
Juice of 4 limes
2 tsp vanilla extract or paste
½ c conut powder
Topping: 1/3 c shredded coconut and slithers of lime zest
Mix dry ingredients and zest together. Place in the food processor and begin to add dates slowly until the mix forms a dough. Add lime juice and vanilla. Form into balls and flatten slightly between palms to create disk like shape.
Firm up in the fridge for an hour then store in an airtight container in the fridge.
Walnut Truffles Makes:14 truffles Time:15 mins
½ c chopped walnuts
1c ptted chopped dates
¼ c cocoa powder
1tsp agave nectar
6 whole walnuts cut into four pieces.
First shred the walnuts in the food processor. Add the dates, cocoa powder and agave nectar and process until a smooth dough develops.
Shape into balls, and press down forming a perfect disk.
Place on a place, decorate with the walnut pieces and keep in an airtight container in the fridge.
Cranberry and Gogi spice balls Makes:25-30balls Time: 15-20mins
1/2 c pitted dates ½ c desiccated coconut
½ c dried figs 1/3 c cacao powder
1c almonds 1Tbsp Coconut sugar
½ c pumpkin seeds 2 Tbsp agave nectar
¼ c hemp seeds 3Tbsp extra virgin coconut oil
½ c sunflower seeds 1 ½ tsp cardamon
1Tbsp linseeds (flax seed) 1tsp cinnamon
1/4c sesame seeds 1tsp freshly grated nutmeg
1/2c cranberries 1 ½ tsp ground ginger (fresh or powdered)
1/4c gogi berries 1tsp vanilla paste
½ c glazed ginger
Topping shredded coconut.
Wash the preserved ginger, drain. Pulse in a food processor all the seeds to a crumbly texture.
Add the rest of the ingredients and process until a smooth dough is achieved. If the mix is too dry try adding a tbsp. of water at a time until consistency is achieved.
Form into balls and roll in shredded coconut.
Store in air tight container in the fridge.
Cranberry & Gogi Berry Crunch. Time: 15- 20 mins Makes: 15-18 rounds.
½ c Shredded Coconut.
½ c Gogi Berries
¼ c Cranberries
1c Rice puffs
1c Almond meal
1tsp Vanilla Paste
2Tbsp maple syrup
30g melted white chocolate
Melt the chocolate in a double boiler (stainless steel bowl over gently simmering pot of water make sure water or steam doesn’t come into contact with the melting chocolate ) or use a fondue maker. In a bowl mix the Almond meal, Coconut, Vanilla, Maple syrup and melted Chocolate. Stir in the dried berries and rice puffs gently. You can either roll into balls or press into a circular mould to make disk shapes. Refrigerate to firm up and keep in an airtight container in the fridge. Best eaten the day they are made for the full crunch but will last a few days following the instructions.
1 ½ c raw cashews (roasting prior gives a bolder flavour)
200g dried bananas chopped into small pieces
1/3 c organic coconut oil
2 Tbsp orange or lime juice
1 tsp cinnamon
1 tsp vanilla bean paste
1 tsp ground nutmeg
Pinch of sea salt
Topping: 3-4 extra dried banana pieces.
Chop cashew nuts in a food processor until just broken. Add dried bananas, coconut oil, orange juice, cinnamon, vanilla paste, nutmeg and salt, process up into a dough like consistency. Cut the whole dried bananas into 3 and then cut each in half and set aside.
Form the dough into log shapes and press a piece of banana into the centre of each one.
Store in an airtight container and refrigerate.
1 c sunflower seeds
1 c pitted dates
1 c saltanas
½ c dessicated coconut
1 Tbsp tahini
Process sunflower seeds in the blender until well ground. Add the dates sultanas and tahini and coconut. Form into disks and make sure they are tight. Using a mould is good for this.
Place onto baking paper and let set for 1 hour. Then place in airtight container and refrigerate.
Choc Mint balls
1 c cashews 1 c almonds
3 Tbsp chia seeds 1 Tbsp sesame seeds
1 Tbsp Hemp seeds 1 Tbsp Linseeds
3 Tbsp raw organic cocoa powder 4 Tbsp extra virgin coconut oil
3 Tvsp Rapadura sugar 1tsp agave nectar
¼ tsp peppermint essential oil
1/3 c cocoa powder
1 Tbsp pistachios
Combine all the nuts and seeds together in the food processor. Add remaining ingredients and pulse until well combined. Form balls in the palm of your hand (smallish balls). The balls will look and feel shinny and oily. Roll the balls in the cocoa powder and decorate with pistachios slithers. Place on baking paper in an airtight container and keep in the fridge.
Halva superfood balls
½ c almonds
1/3 c pumpkin seeds
1/3 c sunflower seeds
¼ c sesame seeds
1/3 c chia seeds
1Tbsp hemp seeds
1 Tbsp linseeds
1Tbsp maple syrup
¼ c macadamia butter
½ c tahini
¼ c honey
3/4c desiccated coconut
¼ c sesame seeds
1 Tbsp linseeds
½ Tbsp hemp seeds
1 Tbsp coconut oil
Combne all of the ingrediants except topping in the food processor until they start to combine. Test the mixture to see if it comes together and holds together.
Scoop out mixture into balls when the balls are nice and smooth roll them in the topping and leave them on a plate to firm up in the fridge.
Apricot and almond slice Makes:10-12 slices Times: 20 mins
½ c chopped dried apricots
½ c orange juice
2 Tbsp honey
½ c coconut milk powder
¼ c whole almonds chopped roughly
1 Tbsp sesame seeds
Grated orange rind of 1 whole orange
½ c sultanas or raisins
¾ c dessicated coconut
Topping: ½ c shredded coconut
Place apricots orange juice and honey into a sauce pan and simmer over low heat for 10 mins until the apricots are tender. Allow to cool. Do not drain. Blend in milk powder, almonds, sesame seeds grated orange rind sultanas and coconut. Squeeze mixture together with your hands, then form it into a fat sausage shape. Transfer the log onto a plate or board and lift the whole log up while continuing to form into a firm log. If it becomes too sticky sprinkle desiccated coconut onto board and combine while continuing to roll.
When satisfied with shape and texture roll up in baking paper and place in the refrigerator until firm roughly for about an hour. Take out and slice. Store in an airtight container in the refrigerator.
Almond chocolate truffles
2 c almond meal (More if required)
4 Tbsp maple syrup
1tsp Vanilla paste
Topping: 125g food quality dark chocolate or milk chocolate if you prefer (I recommend Organic Fair trade chocolate) but whatever you can afford is fine.
In a bowl combine almond meal, maple syrup and vanilla and kneed with your hands until a firm dough forms. Pinch off portions of the dough and roll into small balls. Firm up the balls in the fridge for 20mins. Decorate by dipping into melted chocolate. To do this melt chocolate in a double boiler or fondue machine and dip one ball at a time and toss to coat using a spoon. Remove the ball and place onto baking paper to set. Keep in airtight container in the fridge.
Your favourite liqueur can be added to give it an 18+ festive feel.
Ok guys here’s a super tasty super simple recipe that anyone can do.
Apple and Cinnamon logs Makes: 12-14 logs Time:15mins
1/2c pitted dates
1Tbsp chia seeds
1 1/2 c dried apples
2Tbsp coconut oil
1 generous Tbsp lightly heaped
1 tsp Vanilla bean paste
¼ tsp freshly grated nutmeg (Dried powdered is fine too)
½ c desiccated coconut
Place all the ingredients in a food processor and combine until everything is well blended.
Place a table spoon of the mixture into your hands and roll into logs.
Roll in desiccated coconut to garnish and place into refrigerator to firm up. Keep in an airtight container.
Hey guys, here’s recipe number two.
These power balls are great for breakfast on the go or as an afternoon power snack to combat 3.30itis.
Instead of grabbing for that junk food just say No! and grab one of these instead.
Gluten free – Spirulina Power Balls Time: 15mins Makes: 18 balls
20g Spirulina powder-(I recommend Lifestream spirulina)
20g Chia seeds
100g Shredded Coconut
150g Fresh Dates (stones removed)
50g gogi berries
2 tsp vanilla bean paste
20g cacao powder
1 Tbsp Coconut oil
1 Tbsp Maple syrup
30g Desiccated coconut
9 Pistachios (Cut length ways)
To begin remove stones from dates. Place the seeds and nuts into the food processor and grind until crumbly. Add all the other ingredients and mix until you get a dough like consistency. Roll this between your hands to form small balls. Roll each one into shredded coconut and top with a slither of pistachio pushed gently into the top. Put into the fridge on a plate with baking paper. Store in the refrigerator in an air tight container.
Note: The chlorophyll from the spirulina will eventually turn the coconut on the topping a pale green this is normal.
Share with friends and family
Almond and Gogi Berry Truffles. Time: 25 mins Makes: 10-12 balls
20g Almond meal.
½ c Gogi berries.
1 tsp Vanilla bean Paste.
4 Tbsp Maple Syrup.
1 Tbsp maple syrup.
150g Good quality white chocolate
½ c shredded coconut
12 plump dried Gogi Berries
To begin in a bowl, mix almond meal, vanilla, maple syrup and gogi berries. Press together to see if the mixture holds together. You may need to adjust with more maple syrup or more almond meal. Roll into balls.
For the topping Melt the chocolate in a double boiler (a stainless steel bowl over gently simmering pan of water works well, but make sure the steam and water doesn’t splash the chocolate). Alternatively use a fondue maker. Drop one ball at a time into the melted chocolate. Using a spoon toss the ball to fully coat it with the chocolate then remove it and immediately roll it in the coconut to fully coat it and then top with a gogi berry.
Place on a plate with a sheet of baking paper underneath and refrigerate until firm.
Store them in an airtight container.
Don’t forget to share them with your friends and family.