Rawsome.
Dana’s Rawsome Cashew and Spicy Ginger Balls
I love any raw cookie dough ball. I often have a few dozen in my freezer. You should too. The recipe is so forgiving. Be creative. Have fun. Change up the fruit and nuts or seeds. Use a different nut or seeded butter here and there. Add some cocao powder. This recipe is your creation. I’m simply making suggestions here.
Makes 24 balls
Dry Ingredients:
12 large, dried, Turkish figs, coarsely chopped (room temperature)
1½ cups: combination of raw cashews, almonds, pumpkin seeds and sunflower seeds (coarsely chopped)
½ cup crystallized ginger, coarsely chopped
1 cup thick oats (Bob Red Mill™ gluten free)
2 tablespoons super seed blend (flax, chia, and coconut)
½ teaspoon cinnamon
½ teaspoon dry ginger powder
¼ teaspoon white pepper
Wet Ingredients:
zest of one orange
1 teaspoon pure vanilla flavor
dash of rose water or orange blossom water (¼ teaspoon only)
Pinch of sea salt (or more)
2 tablespoons raw honey, warmed (or pure maple syrup)
Instructions:
Prepare ingredients as suggested above.
In a large mixing bowl, uniformly combine all dry ingredients.
Transfer dry ingredients to a large food processor, with blade attachment.
Pulse, while intermittently scraping bowl to a few times only.
Add wet ingredients and pulse until uniformly combine into a sticky, but coarsely chopped nut ball.
Note: When pressed between fingers, mixture should stick together.
Using heaping tablespoons, portion and hand roll into 24 balls.
Store balls in a food grade storage container in your freezer for up to three months.
Latricia’s Friendly Fudge-Butter Balls “To Live for.”
I love chocolate and peanut butter as much as I love Latricia. Like a Reese’s™ candy. Sweet. She’s a Rockstar PSP and friend for life. This recipe is a superfood treat, fit for a badass woman.
Servings: 24 bites or balls
Ingredients:
1 cup roasted, salted peanuts, chopped (or almonds), room temperature
½ cup peanut butter (or almond), room temperature
½ cup melted cocoa butter
1/3 cup raw honey (or pure maple syrup), warmed
¼ cup cacao powder (or premium grade,100% cocoa powder)
2 tablespoons superseed blend (flax, chia, and coconut)
2 tablespoons hemp hearts
1 tablespoon pure vanilla extract
¼ teaspoon sea salt
Garnishes:
Finely chopped nuts
Grated, reduced fat coconut
Maldon slat flakes
Note: You have the option to make this recipe like a classic fudge. In a casserole dish. See “making fudge squares” below.
If using a very thick honey, you may need to add more; in an effort to create a fudge-like texture to the mix.
Instructions:
Prepare ingredients as suggested above.
In a medium to large mixing bowl, uniformly combine all ingredients.
Transfer mixture to your food processor, with blade attachment.
Pulse, while intermittently scraping bowl to uniformly combine into a thick, fudge-like ball. Should be a little coarse.
Note: When pressed between fingers, mixture should stick together.
Using heaping tablespoons, portion and hand roll into 24 balls.
Note: If garnishing: roll balls with wet hands, then roll into nuts or coconut. If using slat flakes. Dab a ball with a wet finger, then press or sprinkle with a few flakes only.
Store balls in a food grade storage container in your freezer for up to three months.
Making Fudge Squares:
Spray a small (10 x 7 inches) casserole dish with coconut or other light oil. Reserve.
In a medium sauce pot, over low heat, melt your peanut butter, cocoa butter and honey until smooth and uniformly combined.
Add remain ingredients and stir until uniformly combined. Pour into casserole dish. Let cool completely and set to a fudge like consistency.
Feel free to refrigerate for 30 minutes to speed up the process. Cut into desired number of squares. Enjoy.