Choco­late Bombs

Post - - RECIPES -

THESE serve as won­der­ful fuel for when you don’t have enough time for a proper meal or just be­fore a work­out. These are pretty gut- and kid-friendly too. 1/2 cup air-roasted cashews 1/3 cup co­conut oil

1/3 cup pit­ted dates

2/3 cup al­mond but­ter 1/2 cup des­ic­cated co­conut 1/2 cup raw ca­cao pow­der salt to taste Add the cashews to your blender jug and pulse un­til you have a crumbly con­sis­tency, then scoop out half the cashew crumbs and put on a plate for the in­gre­di­ents to be rolled into balls later.

Now add all the other in­gre­di­ents (along with half the cashews) into your blender jug and pulse un­til you have a fairly smooth, sticky con­sis­tency.

Re­move the mix­ture one ta­ble­spoon at a time and roll into small balls.

Lastly, roll them in the re­main­ing cashew crumbs be­fore trans­fer­ring them to a flat, wide con­tainer that can be sealed with a lid or cling wrap. Store them in a fridge for up to 2 weeks. Makes 12-16 balls.

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