Directions
Subtitle: Gluten-free, Grain-free, High-fiber, Kid-friendly, Low-carb, Raw, Soy-free, Whole food plant-based
Description: These decadent dream balls are made from nuts, seeds, and fruits, bound together by the natural sweetness of dates and coconut nectar. The addition of blue lotus petals gives them a beautiful bluish hue and an exotic floral fragrance reminiscent of ancient Egypt. Perfect as a healthy snack or post-meal treat!
Ingredients:
For the filling:
• 1 cup walnuts (or your favorite nut)
• 1/2 cup pitted medjool dates (about 6-8 dates), soaked in hot water for 10 minutes, drained and chopped
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of sea salt
For the outer layer:
• 1 cup raw almond butter (not roasted)
• 1/2 cup unsweetened shredded coconut flakes
• 1 tbsp chia seeds
• 1/4 cup raw cacao powder
• 1/4 cup pure maple syrup
• 1/4 cup filtered water
Directions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the walnuts, pitted dates, vanilla extract, cinnamon, and sea salt until well combined and forming a sticky ball. Set aside.
3. In a separate bowl, whisk together the almond butter, coconut flakes, chia seeds, cacao powder, maple syrup, and filtered water until smooth and creamy. This will take about 2-3 minutes using an immersion blender or high-speed handheld mixer.
4. Roll tablespoons of the almond butter mixture into small balls and place on prepared baking sheet. Using your fingers, press down gently on each ball to create an indentation. Fill the indentations with the date-walnut mixture.
5. Place the baking sheet in the freezer for 10 minutes to set the chocolate layer. Store any remaining dream balls in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Note: You can adjust the sweetness by adding more or less maple syrup. If you don’t have access to blue lotus petals, you can substitute with other edible flowers like lavender, rose, or hibiscus.
Servings: Makes approximately 24 mini dream balls
Steps
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1
Done
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. |
|
2
Done
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In a food processor, combine the walnuts, pitted dates, vanilla extract, cinnamon, and sea salt until well combined and forming a sticky ball. Set aside. |
|
3
Done
|
In a separate bowl, whisk together the almond butter, coconut flakes, chia seeds, cacao powder, maple syrup, and filtered water until smooth and creamy. This will take about 2-3 minutes using an immersion blender or high-speed handheld mixer. |
|
4
Done
|
Roll tablespoons of the almond butter mixture into small balls and place on prepared baking sheet. Using your fingers, press down gently on each ball to create an indentation. Fill the indentations with the date-walnut mixture. |
|
5
Done
|
Place the baking sheet in the freezer for 10 minutes to set the chocolate layer. Store any remaining dream balls in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Note: You can adjust the sweetness by adding more or less maple syrup. If you don't have access to blue lotus petals, you can substitute with other edible flowers like lavender, rose, or hibiscus. Servings: Makes approximately 24 mini dream balls |
