With temperatures this weekend in the high 30s and low 40s, it was an enforced “home weekend” when Bailey and I had to cancel our proposed Rocky Creek trip. So, I thought I’d make up some recipes a bushwalking friend of mine sent me. This one got the thumbs up from my bridge partner Linda!
The recipe comes from Shirley, a true legend getting out there and walking when everyone else her age has called it quits – I want to be just like her when I grow up!
Whilst Linda gave it the thumbs up, she and I both agree that it isn’t as good as the green balls that I made a few months ago, but definitely one for chocoholics!
- 2 cups moist Medjool pitted dates, I couldn’t find these so used ordinary dates and soaked them in water for an hour.
- 2 cups raw cashew nuts
- 1/2 cup raw almonds (without skin), I actually used 1/2 cup almond meal
- 3/4 cup cocoa powder
- pinch of sea salt
- 1/2 cup unsweetened shredded coconut
- 2 tbsp vanilla extract
- 2 – 3 tbsp. cold water (I actually didn’t need this)
- I added some Spirullina although this wasn’t in the original recipe!
- combine dates, cashews, almonds, cocoa powder and sea salt in a food processor.
- Pulse and process all the ingredients together until the texture is coarse. I had a bit of a problem with this part, my food processor is too small so I had to do it in batches, would have been better with a bigger machine.
- Add shredded coconut, give a quick pulse
- Add vanilla extract and a little water slowly until it reaches a dry but moist dough consistency.
- I rolled most of it out in balls (and rolled in more coconut, you can’t have too much coconut), and then rolled some out to make some bars.
- Chill for about an hour before serving.
Not sure which I prefer but will definitely be taking some on the next trip to get me up the hills!
Recipe from www.seasaltwithfood.com