choc nut balls

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WARNING: PROCEED CAREFULLY – HIGHLY ADDICTIVE

Inspired by Sarah Wilson’s chocolate nut balls and Nora (Gedgaudas)’s nut balls, come these tasty morsels of nutrient-dense goodness. I have had to impose a strict rationing on these as I’ve caught myself on more than one occasion jolting back to the quiet stillness of my kitchen from some far-off delightful planet, to find one hand scratching around on the bottom of that once abundant jar of chocolatey balls, clutching it fiercely to my chest with the other, licking and smacking my coco-nutty lips in wonder. Only when I realise the gluttonous beast has defeated my feeble mind again do I sadly replace the empty jar back in its rightful place. The belly ache that comes later from much too much nutty coconut bliss is almost like the war cry of the beast – and I know we shall meet again on the battle field. One day…soon.

  • 1/2 jar nut spread (preferably almond, but whatever takes your fancy)
  • 2 1/2 cups raw mixed nuts, crushed roughly (my mortar and pestle get a work out here!) or chopped in a food processor
  • 1/2 cup cacao powder
  • 1 cup shredded coconut
  • 1/2 stick salted butter, softened (or a couple of tblsp of non-dairy Nuttelex, melted)
  • 4-5 tblsp coconut oil, melted or unsweetened powdered/crushed vanilla beans
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Optional extras (measurements to taste/consistency)

  • almond meal
  • LSA
  • chia and/or sesame seeds
  • psyllium husks
  • stevia
  • cacao nibs
  • protein powder (Sarah Wilson suggests 180 Natural Protein Superfood which already contains most of these extras – without all the undesirable ones on top!)
  • goji berries

Mix all ingredients in a bowl and adjust the dry-wet levels by adding any extras – if you have too much liquid, chia seeds and psyllium are great for soaking up any excess and helping to hold these babies together.
Roll little handfuls of the mixture into bite size balls and place on a tray or plate lined with baking paper. Refrigerate for an hour until they are firm. These will keep for a few weeks (if your gluttonous beast doesn’t come to visit first) but keep refrigerated to be sure they don’t soften or melt. They’ll travel with you pretty easily but just be aware to keep them wrapped in grease proof paper or transported in a cool bag (or similar) if they can’t be in a fridge for an extended period of time.

Makes around 24 balls.

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You might also like…

spirulina + sesame balls
coconut + almond balls

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