Tag Archives: recipe

‘Hot cross bun’ Easter balls

Two years ago I made Raw Chocolate and Nut Easter Cups. This year’s healthy treat recipe is much simpler and faster!

It takes inspiration from the flavours of the hot cross bun, but is free of gluten and refined sugar (bar the dark chocolate).

To make about 20 you’ll need:
1 cup of sultanas
Rind of one orange
3 tablespoons orange juice
Just enough whiskey to soak the sultanas
250 grams almond meal
4 tablespoons cacao
6 tablespoons natural maple syrup
30 grams dark chocolate, chopped finely and another 20 grams for garnishing
Sprinkles of cinnamon and nutmeg
A dash of vanilla essence

    

Steps:
1) Chop the sultanas and soak in whiskey for about 2 hours – use just enough whiskey to cover them.
2) Mix all the ingredients together and stir in the maple syrup gradually – I used rough estimates of some of the ingredients so you may need more or less. Use a fork to combine well.
3) Roll into balls a little smaller than a golf ball.
4) Make crosses with a blunt knife. If you have some desiccated coconut, put some in the grooves of a few of them.
5) Lay the balls on a plate and garnish with chopped dark chocolate, cinnamon, sultanas and a little Easter bunny!

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No-bake Christmas rum balls

It’s the first of December! The first day of summer is here and now the countdown is on to Christmas so I thought I’d share a tasty recipe for those planning their menus in advance.

These rum balls are divine and can be adapted to suit different dietary requirements. Note that the quantities are indicative – I made these last year and didn’t measure the quantities out, but in short, use lots of rum!

To make about 20 you’ll need:
1 cup of sultanas
5 dates – pitted and broken into pieces
1/2 cup rum
100 grams almond meal
1/3 cup desiccated coconut and a little extra for rolling
4 tablespoons cacao
1 tablespoon honey
4 sponge finger biscuits, broken into rough chunks (or you could use arrowroot biscuits or similar)
1 block of chocolate for melting – I use Nestlé Plaistowe 70%

Steps:
1) Soak the sultanas and dates in rum for at least 2 hours. The longer, the better!
2) Mix the coconut, cacao and biscuit chunks together.
3) Drain the sultanas and dates, but leave a few tablespoons of rum, and process until a rough pulp forms. It won’t need long – you want it rough.
4) Mix the sultana and date mix with the dry ingredients, and stir in a tablespoon of honey.
5) Mix really well, and taste to see if it needs anything extra.
6) Roll into balls slightly smaller than golf ball size.
7) Roll in the leftover coconut.
8) Melt the chocolate in bain marie.
9) Dip/coat some of the balls in the chocolate, lay the balls out on a plate, and drizzle the rest of the chocolate on all of them to decorate. Add strawberries or other garnishes if you like.

To make this gluten-free: skip the biscuit or use a gluten-free option
To make this sugar-free: leave out the chocolate and use a cacao and coconut oil mix to glaze
To add more texture: add chopped nuts
To make this nut-free: Leave out the almond meal, use more coconut

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