15/10/13
Raw Chocolate Balls
These chocolate balls are pure indulgence when you need that chocolate fix. They also make perfect gifts, or as an after dinner sweetness. What is great is that there is no junk in them, all the ingredients are so good for you and they are so simple to make. Over the years of making these chocolate balls, I have adapted the basic recipe, experimenting with different flavours to the basic mix. I like to keep the flavours seasonal and love adding a tablespoon of mince meat for a christmas twist.
I serve these on my weekend retreats and they always go down a storm. Have fun, don’t be scared to be inventive and enjoy creating, eating and sharing. xx
Ingredients
Makes Approx 30 Balls
200g Coconut butter (available from Holland & Barrat or most health food stores)
125g Green & Blacks Cocoa (needs to be good quality, not Bournville)
200g Maple Syrup
Handful of small Porridge Oats
______________________________
Zest of Orange
4 pieces of Stem Ginger
Handful Flaked Almonds
Dessicated Coconut
NOTE: The ginger, orange and almonds are just one of the many flavour combinations that can be used. Try other combinations such as glace cherries and almonds. Hazelnut and raisin, with splash of rum. Apricots and pecans.
Method
1. Allow the coconut butter to come to room temperature. Combine it in a bowl with the maple syrup and cocoa.
2. Once combined you can start adding your flavours. Add a handful of oats to begin. Then the zest of your orange, flaked almonds and the stem ginger chopped into small pieces.
3. Place the bowl and its contents in the fridge for 10-15 minutes or so, allowing the mixture to harden up a bit. In the mean time you have a little tidy up.
4. Sprinkle a load of desiccated coconut over a plate and have a clean plate ready for your chocolate balls. Make your balls by taking a large teaspoon of the mixture, rolling it in the palm of your hands till a ball shape is created. Roll and cover them in the dessicated coconut.(other options are to roll in finely chopped nuts, cocoa or icing sugar). Best served chilled.
Store in airtight container in the fridge.
About the Author : Laura Bell is a yoga teacher in North Wales, UK and has been practising yoga for ten years. She is the founder of a company called The Zest Life, where the philosophy is about discovering ways to help you find and feel your zest for life. Throughout the year she runs yoga classes, themed workshops and lifestyle retreats at beautiful locations in Wales. Find her onFacebook and Twitter and stay connected to living the zest life.
