1/2 c raisins
1/4 c craisins
1 Tbsp coconut oil
2 Tbsp peanut butter
1 tsp vanilla extract
1 c ground almonds
1 Tbsp desiccated coconut
1 Tbsp chia seeds
Put the raisins and craisins into two separate bowls and cover with boiling water. Allow them to soak for about 15 minutes so they get plump and juicy!
Drain the raisins and place in a food processor along with the melted coconut oil, peanut butter and vanilla extract. Process until it becomes a thick paste.
Wiping down the sides of the processor, add the ground almonds, coconut and chia seeds to the mixture and pulse until combined. Check the consistency of the dough - if it's too dry add a bit more coconut oil; if it's too wet then add some more ground almonds.
Drain the raisins and fold these through the mixture, then roll into balls and roll through extra coconut.
These are great when I'm craving peanut butter but don't want to eat half the jar in one sitting (which has happened, many times).
These are my favourite snacks to make when I need something chocolatey and sweet. I found these a few years ago at Melissa Ambrosini's blog and have altered it a bit to suit my style.
1 cup of dates
1/4 c craisins or goji berries (optional)
1/3 c coconut oil
1/2 tsp vanilla extract
1 cup of almonds
1 Tbsp chia seeds
1/3 cup cocoa powder
1/2 c desiccated coconut
pinch of himalayan salt (if you have it)
Put the dates and craisins (if using) into two separate bowls. Cover them in boiling water for 15 minutes to allow them to soak.
Drain the dates and toss them into a food processor along with the melted coconut oil and vanilla extract. Process until it becomes a thick paste.
Remove the date mixture from the processor and place in a bowl. Clean out the food processor and then add the almonds and chia seeds. Blitz until the almonds are fine crumbs. Add the cocoa powder, desiccated coconut and a pinch of himalayan salt and pulse to combine.
Add the date mixture back to the processor and blitz them all together until it begins to form balls.
Fold through the drained craisins or goji berries, roll into balls and roll through desiccated coconut.
Keep these in the fridge - the texture's much nicer than when they're at room temperature!