Theser are healthy treats good for being on-the-go or as a mid-morning snack.
Makes: 26 balls
Preparation: 30 minutes
Cooking: 40 minutes
Ingredients
● 400g cashew butter
● 7 tbsp honey or maple syrup
● ½-1 tsp cinnamon
● 80g desiccated coconut
● 50g raisins
● Sea salt
For the chocolate coating
● 80g coconut oil
● 60g honey or maple syrup
● 40g cocoa powder
● 1 tsp vanilla bean paste
● Sea salt
Method
● If you are making your own cashew butter, blend cashew nuts in a high-powered food processor for about 10-15 minutes, scraping down the sides every so often. Add a pinch of salt and carry on processing until a ball is formed; it does take a while for the cashews to break down into the buttery consistency you are looking for, but be patient! Do not add any liquid to the cashew nuts.
● Transfer the cashew butter to a mixing bowl and add in the honey or maple syrup and cinnamon and mix together, then add the desiccated coconut and keep mixing. Add in the raisins and combine.
● Make little balls (each weighing 25g) from the dough, place on a baking tray and put in the freezer until ready to dip in the chocolate sauce.
● Melt the coconut oil in a pan, take off the heat then add the rest of the chocolate coating ingredients into the pan and mix together.
● Take the rolled balls out of the freezer, place each on a fork and spoon over the chocolate sauce, let the excess sauce drain off the ball and carefully place on a tray, cover and then place back in the fridge to set. Once hardened, dip it again in the chocolate sauce and put back in the fridge to set.
You may wish to roll some of them in desiccated coconut.
Join in our Pesach recipe exchange - share your favourite Passover recipes and inspire us and other readers and we'll feature the best online. Click here to find out more
