I have to confess, that’s the only photo I have of the scrummy ginger balls…I ate them before I remembered to take a photo! That makes it sound as though I ate them all in one go and that’s not at all true, I think they actually lasted me a week in the fridge. I got into a routine of having one with a cuppa around 10am and then another after dinner in the evening once I’d cleared everything away…call it my ‘hooray, I’ve made it to the sofa at last treat’! I rarely ate more than one because they really are that filling, especially with a cup of redbush tea. The same principle applies to all my raw ball or squares recipes…chuck the ingredients in, keep blending, make sure the mixture makes a ball when you squeeze it in your hand and hey-presto. This may be why I love these so much at the moment, they’re so simple to make, fill a gap (I have a lot of gaps at the mo with my restricted diet) and I can feel 99% guilt free because there’s no nasties in there.
- 100 g cashews
- 100 g dates
- 70 g ground almonds
- 70 g crystallised ginger
- 50 g coconut oil
- 40 g buckwheat flour
- 2 tbsp carob flour
- 100 g 85% dark chocolate
- Pop it all in a blender - add the nuts first and whizz then the other ingredients
- Check the mixture clumps by scooping out a teaspoon and squeeze into the palm of your hand
- Using the teaspoon take walnut sizes clumps of mixture and roll into balls
- Once all the mixture has been balled, heat the chocolate in the microwave, careful not to burn.
- Dip the balls into the chocolate and place on a piece of baking paper or other non stick mat.
- Pop in the fridge for at least 30mins
- They're ready!
If you don't have buckwheat in your cupboards, plain GF will do or corn, tapicoa, rice coconut...don't be scared to play with the recipe.
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