Chickpea spinach curry recipe

Raw Christmas cake balls

by Karen Lee, retired nurse and nutritionist.
W: thesensitivefoodiekitchen.com
IG: @the.sensitive.foodie
FB: TheSensitiveFoodie

These delicious little balls are ideal if you love the flavour of Christmas cake but don’t want all the extra refined sugars and calories. They keep in the fridge for up to 5 days and can also be frozen – just defrost well before eating.

Makes

about 20

Good for:

Snacks

Ingredients

  • 80g almonds
  • 80g pecan nuts
  • 75g dried dates
  • 160g dried mixed fruit (currents, raisin, dried peel etc)
  • 1 tablespoon cranberry or orange juice
  • 1 tablespoon cacao powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • pinch nutmeg
  • 4 tablespoons desiccated coconut

Step by Step Instructions

Step 1

If your dates are really dry, soak then in some warm water for a few minutes and drain.

Step 2

Place the nuts, dates, dried fruit and cranberry juice into the bowl of a food processor and blitz a couple of times to break down. Add the cacao powder and spices, then blend until everything is broken down and well combined, sticking together. Add a little more cranberry juice if it’s too dry but don’t make it wet.

Step 3

Sprinkle the desiccated coconut onto a plate. Take a small spoonful of mix (about 20g) and roll into a ball with your hands, then roll in the coconut to cover. Put to one side and repeat until all the mix is used up. Keeps in an air-tight container for up to seven days. Can be frozen.

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