BYÂ AINE CARLIN
Healthy treats seems like a bit of an oxymoron – if it’s healthy, it isn’t a treat, right? However, these virtually guilt-free bites are just that, a sweet treat that smacks of sheer indulgence but without the refined sugar and fat normally associated with most desserts or candy. And should you want one, two or more as a frequent afternoon snack, go right ahead.
The basic components you will need for any ‘raw ball’ is some kind of nut – softer nuts work best, eg. walnuts, pecans, soaked cashews, flaked almonds – and either dates or raisins. If you aren’t using medjool dates then I recommend you soak whichever date you choose for an hour or so before using.
The rest is up to you. Experiment with flavors and combinations, use spices, extracts, whatever you think might work. Here, I’ve combined two of my own personal favorite ingredients – chocolate (cocoa) and peanut butter. For me, it doesn’t get more indulgent or satisfying because not only are you getting your chocolate fix but those peanuts will give you a much needed protein boost too.
8-10 pitted medjool dates
handful (approx 1/4 cup) chopped pecans
2 tablespoons crunchy peanut butter
1 tablespoon cocoa powder and more for dusting
1 tablespoon date syrup
- Put all the ingredients in a food processor or do it in two lots in a hand blender – my preferred choice.
- Turn out the rubble mixture into a bowl and roll a teaspoon amount into a ball. Repeat until you get approx. 12 raw balls.
- Place in fridge overnight and on the day you need them dust in cocoa powder by placing a little cocoa powder on a plate and carefully rolling each ball, shaking off any excess before serving.
Photos: Aine Carlin
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over atÂ www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)