food with jor­dan ron­del

Cashews, apri­cots and car­damom are heav­enly to­gether but these bliss balls can be adapted to in­clude other flavour com­bos.

Sunday Star-Times - Sunday Magazine - - NEWS - Pho­to­graph & Styling/ Emma Boyd

I’m pretty sure we don’t need an­other raw bliss ball recipe in the world, but the flavours in this one are par­tic­u­larly lovely so I’m shar­ing it any­way.

There’s some­thing spe­cial about the com­bi­na­tion of cashews, apri­cots and car­damom, but I adapt this recipe de­pend­ing on what’s in the pantry. Try al­mond or peanut but­ter, cin­na­mon or nut­meg, prunes or dates.


Makes 12

100g fine des­ic­cated co­conut

100g quick-cook rolled oats gen­er­ous pinch sea salt

½ tsp car­damom

120g sticky, soft, plump dried apri­cots

150g cashew but­ter

2 tbsp maple syrup

1 tsp vanilla ex­tract

In a small pan on the stove, toast 60g of the co­conut un­til aro­matic and lightly golden.

Place oats, toasted co­conut, sea salt and car­damom in a food pro­ces­sor and pulse un­til finely ground.

Add apri­cots and pulse again un­til they are com­pletely bro­ken down. Add the cashew but­ter, maple syrup and vanilla and pulse un­til the mix­ture holds to­gether when pressed.

Us­ing clean hands, roll dough into balls. Roll each ball in the re­main­ing 40g of un­toasted co­conut.

Store in an air­tight con­tainer in the fridge for up to 2 weeks.

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