Gluten Free Chocolate Date Balls
Ingredients
- 250g dates
- 1/4 cup desiccated Coconut (or replace with almond meal or LSA or a mix)
- 1/4 cup cocoa
- 1tbsp YIAH choc powder of choice (My fave is Chocolate Raspberry Truffle)
- 1tbsp maple syrup
- 1/8 cup desiccated coconut + 1 teaspoon YIAH choc powder or sweet Dukkah for rolling.
Method
- Place dates in food processor and blend until dunks are tiny.
- Blend in coconut then cocoa powder and YIAH choc powder.
- Add maple syrup and blend - you may need to check 'stickiness' of the mixture at this stage and adjust. If you pick up a bit and squeeze - it should come together easily. Add more maple syrup if not sticky enough.
- Roll into balls and coat in coconut and YIAH chocolate powder mix.
**For a healthier version add some LSA or almond meal to make the date blend go further. Try a couple of tablespoons at first and test how well it binds. Adjust accordingly.
Place 2 dessertspoons of tea into about 750mL boiling water. Steep for about 6-7 mins.
One each of lime and lemon sliced.
About 3/4 cup ginger cordial.
and soda to taste + ice. Makes about 2L.
Maple spiced nuts
- 2tbsp maple syrup
- 1tbsp YIAH maple balsamic vinegar
- 1/2 tsp YIAH Louisiana Creole Dip Mix
- 2 cups of nuts of choice
Mix all wet ingredients together to make a marinade. Add nuts. Toss together until well coated. Spread evenly on a lined tray and put in moderate oven for 15-20mins. Store in airtight container.
Hawaiian Bliss Dip
3/4 cup Vanilla flavoured Greek Yoghurt (I used Black Swan)
1 tsp YIAH Rose flavoured sugar
Blend tea to a fine powder. Mix into yoghurt with sugar. Allow to develop for at least an hour. Overnight is better.
White Choc Apricot Balls
I am a fan of Fast Ed's recipe but I substitute some (1tbsp) of the powdered milk for YIAH white chocholate powder. Roll in coconut mixed with 1 dessert spoon of YIAH white choc powder.
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