FOOD / RECIPES
• 30g hemp seeds • 2 1⁄2 tablespoons bee pollen (optional) • 1 tablespoon ground cinnamon • 40g raw cacao powder • 40g plant-based protein powder (see note, optional) • 14 medjool dates
(about 280g), pitted • 80ml rice malt syrup • desiccated coconut, for rolling
'Making home-made balls will not only save you money, but you’ll end up making something healthier'
> who can afford fancy ‘superfood’ powders and mystical oils and herbs. Whilst these are nice, they aren’t a reality for everyone. Instead, I design recipes for anyone who just wants to create healthy snack alternatives with ease. Therefore all the ingredients I use are readily available from the health section of the supermarket or your local health food shop.
Don’t get me wrong, you don’t have to make these at home. You can buy bliss bites everywhere now. They are on supermarket shelves, sold at gyms, cafes and, of course, at health food shops. Store-buying can be an easy and quick solution, but paying several pounds per tiny ball can be depressing. Not to mention destructive to your bank balance. They do tend to be pricey. Plus, those commercially available balls are not always as healthy as they could be. Making home-made balls will not only save you money, but you’ll end up making something healthier and I guarantee, you’ll win plenty of love from friends and family in the process.
Kate started her food blog at kenkokitchen.com to share her passion for simple, tasty and healthy whole foods to inspire people to cook healthily. She also runs her own coffee company – Rushmore Coffee Co.
MORE INSPIRATION READ Bliss Bites: Vegan, Gluten- and Dairy-Free Treats from the Kenko Kitchen by Kate Bradley (Hardie Grant)
superfood supergood bliss balls MAKES 30 Preparation time: 20 minutes These are the perfect, tasty snack to pop into kids’ lunchboxes. Or, into your own bag to nibble on while you’re on the run and trying not to be tempted by junk food. Throw some optional protein powder into these too if you like, and use them as a little post-workout treat. Delicious flavour bites at any time; just the thought of eating these makes me feel great.
• 60g sunflower seeds • 70g pumpkin seeds • 40g black or white chia seeds • 30g shredded coconut • 40g brazil nuts • 40g almonds
1. Place the sunflower seeds, pumpkin seeds, chia seeds and shredded coconut in your food processor or blender and pulse until a fine meal is formed. Add the brazil nuts and almonds and pulse until they are finely chopped but still have a bit of texture; they shouldn’t be like meal (see note). 2. Transfer the mixture to a bowl and add the hemp seeds, bee pollen (if using), cinnamon, raw cacao powder and protein powder (if using). 3. Place the dates and rice malt syrup in the food processor or blender and process until smooth. Add to the dry ingredients in the bowl and combine well – you may need to get your hands in there and really mush the ingredients together if mixing it with a spoon isn’t doing the trick. ( Just make sure you wash those hands first!) Add a tablespoon of water if the mixture seems a bit dry. 4. Next, take about a tablespoon of the mixture at a time and roll it into 2.5 cm balls. Roll the balls in the desiccated coconut to lightly coat then place them in an airtight container. Refrigerate or freeze them. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.
NOTE If you want a softer truffle, pulse the ingredients until everything is a fine meal. Use any flavour protein powder you like – chocolate, vanilla or coconut, for example.
OCTOBER/NOVEMBER 2019 thegreenparent.co.uk