Raw Bounty Balls. These little amaze balls are the most delicious little treats, and a healthy one too! A total must for all coconut and chocolate lovers out there. I just made them before coming into the office today and they were gone in no time. Here is how I made them:
- 50g cashews
- 100g desiccated coconut
- 3 tbsp of coconut cream
- 2 tbsp of coconut oil
- 1 tbsp of honey or maple syrup
- 1/4 tsp of vanilla extract
- good quality dark chocolate
Blend cashews in a food processor or blender or chop them into small pieces.
Whizz the cashews and desiccated coconut together until a fine crumb forms.
Add coconut cream, melted coconut oil, vanilla extract and maple syrup or honey into blender.
Blend until sticky and combined.
Roll into small balls.
Pop them in the fridge for half an hour.
Melt as much chocolate as you like and drizzle all over.
Store in an airtight container in the fridge.
I make a variation of this soup nearly every week for the staff at indigo because not only is it super healthy, it’s quick and so comforting for the winter chill. I pretty much use any vegetables that I have in the fridge, so don’t feel like you need to stick to the ones I’ve suggested. It’s a great way of using up bits and pieces in the fridge, and it also keeps well in the fridge or freezes for another day. You could also add beans and lentils to the soup, or quinoa and pasta – don’t be afraid to experiment – this recipe is pretty foolproof. The parmesan is a nice finishing touch, and I’ve been known to add some truffle oil on top too, but a little splash of a good olive oil at the end is nice too.
Hope you guys enjoy this one.
- 1 tablespoon of olive oil
- 1 large onion chopped
- 2-3 cloves of garlic chopped
- 2 x 400g can whole peeled tomatoes
- 4 tablespoons of tomato paste
- 1 large carrot chopped into cubes
- 1 medium sweet potato chopped into cubes
- Half a Japanese pumpkin chopped into cubes
- Half a bunch of kale chopped
- 1 large zucchini
- Half a head of broccoli
- Half a can of corn kernels
- Salt and pepper to taste
- Parmesan cheese
- In a large saucepan heat oil over a medium heat. Add onion to pan and cook for 2-3 minutes until softened. Add onion and cook until soft for 2 minutes, not letting it burn.
- Add the all vegetables, two cans of tomatoes, tomato paste to the pot and cover the vegetables with water (or stock if you prefer). Bring to the boil, and reduce to a very low simmer and cook for about 20-30 minutes, stirring occasionally, or until the vegetables have softened.
- Add salt to taste (it usually needs quite a bit, so season well).
- Ladle soup into bowls, grate lots of parmesan cheese on top, sprinkle with fresh parsley, splash on some olive (or truffle) oil to serve, crack some pepper on top and share with all your mates.
I love making these for The indigo project team and friends for a sugar-free delicious treat and they’re so easy to make. Feel free to experiment with different nuts like cashews and almonds or dried fruits, nuts and seeds. These will keep well in the fridge throughout the week, although they’ll likely be gone before the week ends!
- 2 cups medjool dates
- 2 cups walnuts
- 2/3 cup coconut oil
- 2/3 cup organic raw cacao powder
- 1/2 cup desiccated coconut
- Extra desiccated coconut for rolling balls into
Soak medjool dates for 15 minutes in warm water to soften.
While waiting blend walnuts in a food processor or blender.
Remove nuts and place into a bowl.
Add cacao and desiccated coconut to bowl.
Drain water from dates and place into blender with melted coconut oil.
Blend and add to bowl and thoroughly combine ingredients.
Roll into small balls.
Coat in coconut and store in an airtight container in the fridge.
Leave them for at least a few hours so they reach a firmer texture.