These balls are to die for. They are really zesty with lime and if you wanted to, you could also use lemon. They can be eaten raw, dehydrated or oven dried. The chocolate melts easily so make sure you keeps them in the fridge. If you are going to Candy’s place tonight, you will get to try them.
 |
| Image Source : http://www.primped.com.au/ |
Recipe Balls:
3/4 cup raw almond meal
2 Tbsp organic lime zest
2 Tbsp
lime juice
a pinch of sea salt
1/4 cup raw agave nectar (or raw coconut nectar or raw honey)
a few spinach leaves (I used 4 big ones)
2 cups finely shredded unsweetened coconut
Chocolate:
1/4 cup raw cacao powder
1/4 cup raw coconut oil
2 Tbsp raw agave nectar
a pinch of sea salt
*I used soaked, skinned and dried almonds to make the meal.
To make the balls:
1) Place almond meal, lime zest, lime juice, and
sea salt in the food processor and process until well combined.
2) Add the agave nectar and spinach and process until the mixture holds together. Add coconut and pulse until the mixture holds together.
3) Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a
little chewy in the middle.
To make chocolate:
1) whisk all ingredients together until smooth in a bowl and let sit until it thickens a little (about 15-20 min). Lay out a sheet of foil on a sheet pan.
2) Dip each macaroon into the chocolate and place on the foil. Once all dipped, put in the freezer to set. Once chocolate has hardened, enjoy!LEFTOVER CHOCOLATE: I had left over chocolate mix so I made these little drops and named them after myself, “Donna’s Surprise Drops”. All you do with the leftover chocolate is to add nuts and dried fruit, (I used cranberries, sultanas, cashews and pistachios). Mix it all together and divide into teaspoon size drops, place on baking paper and freeze. They can be kept frozen, so easy.and
healthy food.
