These were a very last minute flash of inspiration, there was tiger nut milk pulp to use up and a family visit coming up, so something had to be done and pdq!
They are very fruity, soft and squishy with a very slight tartness due to the Bramley apple and lemon juice, offset by the sweetness of the carrot, raisins and mulberries.
All ingredients are organic, vegan and glutenfree and the only possible ‘nut’ allergin is the pine kernels used to decorate (which can be omitted), however I believe pine kernels are seeds rather than nuts. Tiger nuts are of course tubers, not nuts.
These are healthy treats, no refined sugar and won’t have the kids bouncing off the ceiling or in a funk next morning. They are full of vitamins, minerals, protein, healthy fats and micronutrients.
All measurements are very approximate!
1 Cup Raisins
1/3 Cup Chopped Dried Sulphur-free Apricots
1 Cup Tiger Nut Milk Pulp (you could use any nut milk pulp or swap for ground oats etc but the taste and texture will be different)
1 /2 Cup Grated Bramley Apple (or any tart apple)
1/2 Cup Grated Carrot
1 Chia Egg (1 Tbsp Chia seeds* soaked in 3 Tbsps Water, stirred frequently for about 10-15 minutes until they swell)
1 1/2 Tsps Baobab Powder (we use Aduna)
1 Tbsp Melted Cacao Butter (we used 4 Pulsin’ cacao butter buttons)
1/4 Cup Desiccated Coconut
Good Squeeze of Lemon Juice – watch out for the pips!
Place all ingredients in a food processor, pulse and stir down as often as it takes for the mixture to come together and roll into balls.
Make small balls and decorate with cacao powder* or coconut for hair, goji berries*, dried mulberries* or pine kernels for eyes and mouths and slightly squash the sides or tops to distort the ‘faces’ a little.
Place them in petit fours cases and put them in the fridge to firm up.
Happy Halloween! 🎃😱
Copyright: Chris McGowan