These 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 time. Please 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