Healthy Almond, Raisin & Mulberry Treats

imageThese are another version of fruit and nut energy balls made from almond milk pulp, this time using some dried Turkish mulberries from The Raw Chocolate Company  and also trying out some Pulsin’ Cacao Butter Buttons for the first timePlease don’t mistake these Cacao Butter Buttons for White Chocolate Buttons – I wonder how many people have done that? They are cacao fat, to cook with, not dessert chocolate for eating or decorating birthday cakes.

These cacao butter buttons are so much more convenient than solid blocks of cacao butter which need a hammer and chisel and some hefty muscles to break up! The melted cacao butter not only adds a mild chocolate flavour but also helps bind and firm up the ingredients.

I’ve also used some Golden Linseeds, partially ground to release the nutrients,  which some of you may not have seen or used before. They contain Omega 3, 6, and 9 healthy oils, protein and fibre and are regarded as a superfood. (See Golden Linseeds (aka Flax Seeds): The Original Superfood?)


All ingredients are organic, vegan and gluten-free and the recipe can also be nutfree if you use an alternative to almond milk pulp as the base. (Eg Tiger nuts are actually tubers and make excellent sweet and creamy milk).

These energy balls are healthy bites of protein, vitamins, minerals, healthy fats and fibre. They are sweet and fruity but contain no refined sugar.

Measurements are very apporoximate and rely on my short-term memory functioning long enough to write them down!


1 Cup Almond Milk Pulp (see How To Make Almond Milk) or any other milk pulp (which may alter the taste or texture)

1 Cup Raisins

3-4 Medjool Dates, pitted and chopped

1/4 Cup Mixed Golden Linseeds & Sesame Seeds, partially ground

1/4 Cup Pulsin’ Cacao Butter Buttons, melted

3/4 Cup Dried Mulberries

2 Tbsps Apple Juice

Desiccated Coconut and Cacao Powder for dusting

Pulse a few times and then process in bursts, scraping down the sides, until it is the texture you want and will come together to form a smooth ball.

Roll in coconut or dust with cacao powder.

Refrigerate to firm them up. Will keep for several days in an airtight container.

Copyright: Chris McGowan

Apricot & Cacao Fudge Bites

 I recently discovered that the bag of sweet apricot kernels had been open for some time and really should be used up. We made some sweet apricot kernel milk and then used the pulp to make these bites.

You can of course use any nut or seed milk pulp –  a good alternative would be almond milk pulp – but it may behave and taste slightly differently, so you may need to make some other adjustments.

Please ensure you buy Sweet Apricot Kernels if you wish to follow the recipe and not the Bitter ones, which are often used in traditional medicines, taste bitter (!) and can cause nausea and a whole string of other effects.

Sweet Apricot Kernels look like a slightly smaller almond and have a similar taste. They contain Vitamin E and Iron.

Cacao powder contains many vitamins and minerals especially magnesium, which many people are deficient in, and is a natural mood enhancer and energy booster.


1 Cup Pulp reserved making from Sweet Apricot Kernel Milk

3/4 Cup Soft Dried Apricots, chopped

1/2 Cup Sweet Apricot Kernels,*chopped

1/2 Tbsp Chia Seeds*

1/2 Tbsp Cacao Powder*

Juice of a small Satsuma

1 Apple, peeled and grated

1/4 Cup Cacao Butter Buttons** – about a dozen, melted (or solid cacao butter)

1 Tsp Maple Syrup (optional)

Desiccated Coconut for sprinkling


Add all the dry ingredients to a food processor (including the pulp) and pulse several times to break up the apricots and sweet apricot kernels. You still want a bit of bite, the sweet apricot kernels need to be roughly chopped rather than ground, so don’t overdo it.

Add the rest of the ingredients except the desiccated coconut.

Alternately pulse and mix on low for a couple of seconds, scraping the mixture down if necessary, until the mixture can be squeezed together to form a ball. Again, don’t overdo it.

If it’s too wet, add some more chia or other seeds, or a few ground sweet apricot kernels. If too dry, a few more drops of juice.

Roll into ball and then in the coconut. Makes about a dozen, depending on size and how many times you ‘test’ it!

(This one’s for you, K!)



Copyright: Chris McGowan