I’m getting into the swing of these raw balls. They can be whipped up in just a few minutes and can be eaten guilt-free, well within reason! Today I’ve mastered the combination of almonds, dark cocoa and peppermint. Bam.
I’ve definitely enjoyed a two ingredients over the past few weeks: 72% dark cocoa and 100% maple syrup. Who says statistics don’t matter? Not me – for the darker the cocoa is and the more natural the maple syrup is DOES make a difference. While you will pay for the privilege I haven’t looked back from choosing real Canadian maple syrup. Look at the ingredients list and if it doesn’t just say ‘maple syrup’ on the back of the bottle, put it back on the shelf and keep searching. Other maple syrup imitations are packed with refined sugar and have ‘maple syrup flavour’, which just isn’t the same. Trust me!
The magic ingredient to help add moistness to the raw balls are maple syrup and dates. The dates certainly give it substance and a naturally tacky texture that works every time. They did a fabulous job for the Guilt Free Date & Almond Truffles that I made not long ago.
Hopefully you are already convinced that almonds are a wonderful raw food. Ironically while we consider it a nut it is technically a seed of the fruit, of the almond tree. But rather than haggle over definitions, the almond nut/seed has great nutritional value that can’t be denied. High in good fat (monounsaturated fats, the same type found in olive oil) it is also contains Vitamin E, magnesium and potassium.
Almond & Dark Peppermint Raw Balls
Makes: approx 20 (depending on the size of the balls)
Ingredients
- 1 cup blanched almonds
- 1/2 cup whole oats
- 1/2 cup pitted dates (approximately 15)
- 2 Tbsp maple syrup
- 1 tsp cocoa powder (or more, to taste)
- 1/2 tsp vanilla paste
- 1/2 tsp peppermint extract
Method
- Combine all ingredients together in a blender and mix until it resembles coarse bread crumbs.
- Roll spoonfuls into balls using you hands and allow to set briefly in the fridge until time to serve.
- Will keep for a week in an airtight container in the fridge.
I’ve tried a couple of versions of this recipe can can conclude that the unlikely combination of vanilla and peppermint does work well together (any more peppermint and it may be a bit ‘over kill’ on flavour). Also, I’ve opted for blanched whole almonds which I’ve ground myself down to a crumble rather than opt for almond meal — but either would work.
