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!
I really LOVE ginger so will probably try these again but next time I'll use fresh ginger to reduce the sugar content.
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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