My first recipe of the Autumn season this year and its a good one – Pumpkin Spice truffles! I absolutely love using pumpkin particularly in sweet recipes. These are my favourite balls to make for an after dinner dessert (I always consume about 10 of them!) and it gets even better – I cover them in white chocolate! I have tried it with both white and dark chocolate but I find white is more creamy and dreamy!
Ingredients (makes 12)
- 80 ml coconut cream
- 2 heaped tbsp pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla essence
- 2 heaped tbsp coconut flour
- 100g white chocolate
- In a bowl, combine the coconut cream, pumpkin puree and vanilla essence. Use a teaspoon to stir well.
- Add the cinnamon, nutmeg and the coconut flour. Stir the ingredients until it well combined and you achieve a ‘truffle’ like consistency.
- Roll the mix into individual balls and allow to cool in the fridge for up to an hour.
- Melt the white chocolate either over the heat or in a bowl over boiling water.
- Dip the balls into the white chocolate, covering them completely and placing them on baking paper.
- Put back in the fridge and leave to set for an hour. ENJOY!
I am so excited about this recipe! RAW CHOCOLATE PUDDING BALLS! This was actually one of the first recipes I developed for my website but I have come back to it this year and hopefully made it even better for you! So a lot of my raw ball recipes use ground almonds as the main ingredient but for these I used dates. I also add some Christmas spices such as cinnamon and nutmeg to give it that seasonal touch! Because you have to add christmas spices to a chocolate pudding right!?
Here’s a few things to know about dates:
- Dates are an excellent source of energy and fibre
- They contain a significant amount of minerals that contribute to strengthening bones and reducing risk of osteoporosis
- They are great for your digestive system
- They are also a source of potassium, calcium, iron, magnesium, phosphorus and zinc
- They make an excellent base ingredient for chocolate pudding balls!
Ingredients (makes 12 chocolate pudding balls)
- 12 medjool dates
- 2 tablespoons of honey
- 1/4 cup of ground almonds
- 1/4 cup of cacao powder (or cocoa powder)
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
For the icing
- 1/2 a cup of icing sugar
- 2 tablespoons of water
- A chopped up mint leaf (may use pumpkin seeds instead)
- A handful of dried cranberries
- Remove the stone from the dates and cut into pieces into a bowl. Soak in boiling water for 1 hour.
- Drain the dates and use a fork to smooth together (they will be moist from the water which is how they should be as it makes them easier to work with).
- Use a fork to combine the honey and the ground almonds with the dates.
- Add the cacao powder, cinnamon and nutmeg and combine until you achieve a smooth dough like mixture.
- Roll the mixture into 12 round chocolate pudding balls and leave in the fridge for an hour.
For the icing
- In a bowl, mix together the icing sugar and water until you have a silky smooth icing.
- Drizzle the icing over the chilled balls (as shown in pictures)
- Place one dried cranberry and a little piece of mint leaf on top of each of the 12 mini chocolate pudding balls.
- Leave to chill for another half hour and then enjoy!
And there you have it- 12 deliciously nutritious raw mini chocolate Christmas puddings!
Good morning! I have been working on some new raw ball recipes for you guys and I kind of have to say I have perfected them! Apart from the irritable chocolate I normally cover them in, these balls are sugar free and packed with protein and healthy vitamins! They are also good for your gut health as I have used edible mud ( do not be put off by it, it is completely flavourless) and this is a little teaspoon of good bacteria for your body. I have also used one of my favourite products–> Rejuvenated H3O in which you can purchase on their website and use code “new” for a 10% discount! So do make sure you head over to their page to browse their lovely products.
Raw protein balls are probably one of my favourite things to make as they are perfect little healthy snacks to keep in the fridge- and they are super tasty! So today I am sharing 2 of my new recipes I have been working on which use the same foundation of ingredients but are different in taste. The primary flavours in the first recipe are vanilla and blueberry and the second recipe is vanilla and cinnamon. Both recipes are great sources of protein and are high in antioxidants.
Vanilla and blueberry protein balls
Vanilla and cinnamon protein balls
- 2/3 cup of ground almonds
- 3 level tablespoons of missfitsnutrition vegan vanilla protein powder
- 1 teaspoon of edible mud
- 2 teaspoons of ground cinnamon
- 1 teaspoon vanilla essence
- 4 tablespoons of cashew milk
- 80g of either white or dark vegan chocolate (whichever is preferred)
- chopped hazelnuts to decorate (optional)
The method is very easy and can applied to both recipes:
- In a bowl, combine all the dry ingredients and mix in together
- Add the vanilla essence and the 4 tablespoons of cashew milk. Using a teaspoon, combine the mixture, then using your hands, mould into one large ball. This may take a few minutes.
- You will then be able to tear off parts of the mix to roll around 10 raw balls (depending on the size you want them).
- Roll and place them on to a sheet of baking paper over a plate and leave in the fridge to cool for around 20-30 minutes.
- Whilst the balls are cooling, melt your 80g of dark or white chocolate (I normally melt mine the old school way by placing the chocolate in a bowl over boiling water). Note: you can also enjoy these treats without the chocolate coating.
- Once the chocolate is melted, you can then cover each ball by placing it in the melted chocolate bowl, using 2 teaspoons to coat it.
- Place the covered balls back on to the baking paper and cover with chopped hazelnuts if you wish. For the blueberries balls I just sprinkled some extra blueberry powder on top.
- Place back in the fridge and allow to cool for 1 hour.
- These healthy plant based treats will stay fresh in the fridge for 5 days.
To enjoy more of my SHK recipes you can check out my recipes page and follow my instagram @sophieshealthykitchen
I told you I would be back with more recipes… and this one is rather different and a little more ‘out there’ than you may be used to! But do not be put off by the name ‘mud balls’, because what I am referring to is Edible MUD that is extremely good for your insides! They are made with nourishing, plant based ingredients and are suitable for vegans.
Bentonite clay is aged volcanic ash. Bentonite clay has a powerful negative charge, when hydrated those negative charges readily attract positively charged toxins. Bentonite clay acts as a magnet and can assist the body in eliminating toxins from the gut. It has the ability to swell, and adsorb toxic ions, and remove them from the body.
Bentonite Clay, part of the Smectite family, can neutralise bacteria in the gut and assist in alleviating digestive issues.
Edible MUD is also high in Iron and Magnesium and can be taken for overall wellbeing.
You may be pleased to know that the MUD is flavourless- so we are literally adding this ingredient purely for its health benefits. Now something that does have flavour is blue matcha- a delicious flavour! To find blue matcha, head over to https://www.bluegreenplus.com and use code SOPHIE10 at the checkout for a 10% discount!
So, now we know these balls great for out gut, high in protein and extremely high in antioxidants due to the matcha and raw honey I have used in this recipe- here is how you make them…
Ingredients (makes 12- 16 raw balls depending on the size you make them!)
- 1 cup of ground almonds
- 1 scoop of vanilla protein powder (I used Strippd vegan vanilla protein)
- 1 1/2 teaspoons of blue matcha
- 1 teaspoon of edible MUD
- 2 tablespoons of water
- 4 teaspoons of raw honey (the darker the honey, the richer it will be in antioxidants)
- 80g of vegan white chocolate (can also use any other chocolate of your choice if preferred)
- A handful of freeze dried raspberries for decoration (optional)
- In a bowl, combine the ground almonds, protein powder and blue matcha.
- Prepare the mud in a cup with the 2 tablespoons of water and add to the dry mix bowl. Then add the raw honey and with your hands, mould the mixture into one large ball. You will really need to get your hands into the mix to make sure it is evenly combined.
- Then you can use a teaspoon to tear bits of the mix off and roll in to 12-16 separate balls depending on how big or small you want them to be- place them on baking paper.
- Place your raw balls in the fridge or freezer for 1/2 an hour to an hour. Whilst you’re waiting, you can melt the white chocolate into a bowl.
- Once chilled, you can cover your balls with the melted white chocolate (I do this using two teaspoons to get an even coverage). (This is optional) decorate the balls with freeze dried raspberries. You may also want to sprinkle some additional matcha powder on top. Then place the balls back in the fridge to chill for around 2 hours.
- Then, enjoy! These will last for around 5 days in the fridge- although mine never last that long!
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