Pear Date and Cashew Boost Balls
Makes 20
50g desiccated coconut
50g ground linseeds
100g cashew nuts
1 pear, skin on, grated
150g medjool dates
130g rice flakes
50g chia seeds
2 tablespoons mesquite powder
5 tablespoons carob powder
Combine ground coconut and ground linseed then reserve 50g for coating.
Place cashew nuts in a food processor and process until finely chopped. Add remaining ingredients and process until well combined. If the mix is too dry add a little water. Alternatively, if is too wet add a little more rice flakes.
Roll into golf ball size balls and coat with reserved coconut and linseed.
Store in the fridge for up 1-2 days or in the freezer. These balls freeze well.
Lime and Date Balls
Makes 20
½ cup almonds (any type is fine, skin on or off, blanched or not)
1 cup medjool dates
Finely grated zest and juice of 2 limes
6 tablespoons desiccated coconut
1 teaspoon maca powder (optional)
2 tablespoons desiccated coconut for coating
Place the almonds in a food processor and process until finely chopped. Add remaining ingredients, (except 2 tablespoons desiccated coconut) and process until combined and paste-like. Roll mixture into golf ball size balls and coat in coconut. It is preferable to chill the balls for 30 minutes, although they can be eaten immediately.
Store in an airtight container in the fridge for 1-2 days or in the freezer. These freeze well.
Breakfast Muesli Balls
Makes 20 balls
2 cups oats or rice flakes
¼ cup coconut oil
¼ cup combine sunflower seeds and pepitas
¼ cup honey
¼ cup diced dried cranberries
¼ cup diced dried apricots
½ cup desiccated coconut
¼ cup ground linseed
1 tablespoon mesquite powder
1 teaspoon cinnamon
Finely grated zest of 1 orange
Approximately 3 tablespoons orange juice
Combine all ingredients in a food processor and process, adding sufficient orange juice to keep the mixture moving. Process until the mixture is almost dough-like.
Roll mixture into golf-ball sized balls.
Chef’s tip: muesli balls can be stored in an airtight container for up to 2 weeks or can be frozen.
This delicious recipe is from the Golden Door at home cookbook available to purchase for $49.95 from Golden Door Elysia, Health Retreat and Spa or online at www.goldendoor.com.au/store/
