Quick choc-mint fix treat balls

My girls requested these non-stop over our recent trip home to Australia in the July 2012 school holidays. They are a variation of my original treat balls. Great if you don't have raw cacao beans or nibs on hand. Stick to the basic recipe or mix up to your preference. If you don't have the seeds just add more nuts. 

ingredients

20g flaxseeds (linseeds) or chia

80g raw walnuts (or a mix of your fave nuts)

100g fresh dates, pitted

100g mixed dried fruit (e.g. blueberries, sultanas, prunes, cherries, goji or more dates)

4 tbsp raw cacao

5 drops 100% pure peppermint essential oil 

1 tsp vanilla bean paste (optional)
pinch salt

method

1. Add seeds and nuts to the TM bowl and grind into a fine powder on speed 9 for about 20-30 seconds.

2. Add all remaining ingredients and mix on speed 8 for about 30 seconds until the mixture comes together well and is able to be shaped into balls. If the mixture is a little dry which will depend on the ingredient combination you use, simply mix a little longer to release more oils from the nuts and seeds, or you may need to add a little coconut oil.

3. Shape into approximately 15 balls. Roll in desiccated coconut or enjoy as is. Store in the refrigerator for up to a week, if they last that long! 

For more healthy treat ball recipes click here. 

UPDATE (March 2013): For an adults only version, grind a couple of coffee beans with the nuts & seeds for a coffee flavour. I discovered this flavour sensation after grinding some coffee beans first and leaving remnants of the powder in the TM bowl before making this recipe without peppermint oil (+ vanilla) . .  you could always add a little liquor as a flavouring option too :)

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Green superfood balls

I am very excited to hear that we have a new organic health food shop opening in Discovery Bay very soon called Just Green. I just happened to be google-ing organic produce in Hong Kong when I came across this information . . . this may not be news for some DBers, but I have been out of town for most of the Summer :)  I was in the city recently, and popped into their Wan Chai store to check it out. What a gold mine of organic goodies! I was very pleased to find just about everything on the shelves that I have been sourcing in Australia to make my recipes. Plus they sell dehydrators . . ooh how I'd love one of those one day!

So, I walked out of the shop with quite a few goodies under my arm, including some organic dried spirulina, (I take spirulina in tablet form, but I have never used this superfood in cooking). I say 'cooking' but of course you should always use spirulina raw to preserve its nutritional status. I was thinking about grinding up a scoop of it to add to fresh blended juice smoothies for my girls, but I couldn't resist trying it out in a green superfood treat ball :) Here goes . . . .

Green superfood balls
Each ball provides 1g of spirulina (1-5g per day has been associated with significant health benefits and many people take up to 10g daily). I couldn't resist adding raw cacao (also a superfood), which does tone down the green colour of the ball and adds a mild chocolate flavour. Of course, this is only an obligatory addition in my household :) 

Enjoy 2 balls per day for a wonderful energising, appetite-suppressing, nutrient fix! 
Try to buy certified organic ingredients where possible. 

ingredients

30g raw pistachios (shelled), for coating
30g desiccated coconut, for coating 

20g dried spirulina pieces (or powder)

20g organic chia seeds
100g fresh coconut 

75g almonds + 75g walnuts (preferably activated)

150g fresh medjool dates

50g organic dried goji berries 

1-2 tsp vanilla bean paste 
20g organic raw cacao powder (optional)

method

1. Add raw pistachios to the TM bowl and pulse on Turbo 2-3 times. Add desiccated coconut and combine for a few seconds on reverse, speed 3. Set aside in a shallow bowl for coating the balls later.

2. Add spirulina pieces and chia seeds to the TM bowl and grind on speed 9 for 20 seconds. Set aside in separate bowl to the coating ingredients (above).

3. Grate fresh coconut on speed 9 for 10 seconds, set aside with ground spirulina and chia.

4. Add almonds, walnuts and goji berries to the TM bowl and grind on speed 7 for 20 seconds. If you'd like some chunky pieces of nuts in your balls, pulse a portion rather than grind them all.

5. Return the coconut, chia and spirulina to the TM bowl together with the fresh dates, vanilla and raw cacao (optional). Mix on speed 8 for 30 seconds or until the mixture comes together well and is able to be squished and rolled into balls.

6. Roll mixture into small balls. I find it easy to scoop a plastic tbsp up the side of the TM bowl then finish rounding the ball by hand. Coat your superfood balls in a mixture of finely chopped pistachios and desiccated coconut. Makes about 20 balls. Store in the fridge for up to 4 days. 

nutrition tid bits

'Superfood' seems to be the latest buzz word in nutrition these days, and is used to identify any nutrient-rich food considered to be especially beneficial for health and well-being. All of the ingredients in this recipe make this renowned list.

Spirulina, is an edible blue-green algae which could in fact be the most nutritious food known. Widely referred to as a 'powerhouse of nutrition', well over 400 scientific studies have proven it's worth. Spirulina is about 60% complete protein, a good source of the healthy omega fats, the highest known source of B12 and betacarotene (precursor to vitamin A), plus it comprises a huge variety of other vital vitamins, minerals and phytonutrients, (NaturalNews). I like to buy spirulina as pure sun-dried pieces and grind it into a powder myself, using my Thermomix of course! Spirulina should be kept in an airtight glass jar in the fridge. You can crunch on this green superfood as a snack, add it to salads or in powder form, add it to freshly prepared blended juices or smoothies (as mentioned above), but if all that sounds a little too adventurous, it does go well in these balls I promise :) 

nutrition per ball

protein 3.2g

carbs 4.4g

total fat 8g

saturated fat 2.2g

dietary fibre 1g

kilojoules 403

calories 96

Extra coconut meat from your freshly opened mature coconut, can be used in your CADA breakfast. It will keep for up to 4 days (grated or in pieces) in an airtight container in the fridge. You can also freeze fresh coconut for up to 6 months. 

For more raw treat ball recipes click here.
Find out why and how I use chia in my recipes here.

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Raw crumble topping

Now that it is so easy to prepare 'stewed' fruit in the Thermomix, I find myself regularly cooking up a batch to keep in the fridge and stir through natural yoghurt in the summer or to enjoy warm when it is cold and dreary outside (like now) . . . and what goes great with warm stewed fruit for a winter treat? . . .  crumble of course! I have been making my healthy version of a traditional crumble topping for years . . it is considerably more wholesome with minimal added sugar and of course no white flour in sight! I used a food processor before my Thermie came along and have changed the formulation slightly over the years. 

I would usually top my stewed fruit with a generous sprinkling of this crumble topping and then pop it in a moderate oven to toast up for a warming dessert (lovely with a scoop of vanilla ice-cream). But, lately I am enjoying this topping raw on stewed or fresh fruit and natural yoghurt for breakfast (see the photo below) . You can of course heat up the fruit for a warm breakfast :)  Eating the crumble raw is naturally a healthier way to enjoy it, so that the fragile healthy fats and nutrients in the nuts and seeds are preserved and not destroyed during the cooking process which effectively roasts them  . . but I'll let you decide which way you prefer your crumble! 

Paula's healthy crumble topping
This crumble recipe makes enough to top one large dish of stewed fruit or six large individual ramekins. It is equally yummy toasted or raw. You can omit the added fat if eating raw.

ingredients
20g flaxseeds 
30g pepitas
50g mixed nuts of your choice ( I love to use hazelnuts, almonds & cashews)
6 dried dates or 1-2 tbsp of sucanat (rapadura)
20g desiccated coconut (or grind your own fresh first)
20g coconut oil
2 tsp ground cinnamon
1 tsp ground ginger

Grind the flaxseeds on speed 9 for 10 seconds. Add all other ingredients to the TM bowl and chop on speed 5 for 5 seconds or longer if you prefer a finer texture.  Sprinkle over your favourite stewed fruit combination and bake in preheated moderate oven for 15-20 mins or until golden (or enjoy raw as discussed above).


Enjoy with a generous scoop of vanilla bean ice-cream :) Too easy and so nutritious! Makes a lovely breakfast too, just substitute natural yoghurt for the ice-cream (or not). 

variation ideas
add raw cacao beans or nibs
try blackstrap molasses to sweeten in place of the dates (or sucanat) or omit the sugar if you are sweet enough :)
use any combination of your favourite raw nuts
use sunflower seeds or any seeds of choice in combo with, or in place of pepitas

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Raw cacao, fruit & nut treat balls

These Raw Cacao bean & goji berry treat balls are the first recipe that I ever developed in my Thermomix and posted to the Thermomix Australia Recipe Community. Since then, I have had some lovely positive feedback on the forum. Being as life is a little busy at the moment and is unfortunately holding me back from 'playing' with my Thermomix (other than making my regular recipes of course)  . . .  I thought I'd post this recipe as a quick and easy one this week.




Since making these tasty and nutritious raw 'superfood' cacao morsels, I have tried a number of variations . . I now find myself adding fresh coconut and dates which I always have in my fridge to make my CADA+Pear breakfast. These ingredients really help to make the balls moist and fudgy without needing to add honey to help the ingredients glue. 


Not only is this the healthiest way to get your chocolate fix, it is also the healthiest way to eat nuts and seeds, especially if you are able to source certified organic. For even more nutrition, use activated nuts or soak and dry your own at the lowest temp in your oven or in a dehydrator. 


There a three basic recipes below with variation ideas summed up at the bottom. I have to tell you that they are child-friendly too, my girls love these as an after school snack . . . I love them as a healthy pick-me-up anytime of day :)


Raw Cacao bean & goji berry treat balls 
These balls are a healthy way to satisfy a chocolate craving with considerably less guilt! They are packed full of antioxidants, dietary fibre, healthy fats, vitamins and minerals. Enjoy!

Original recipe - still a favourite!

ingredients
70 g raw almonds (or cashews, walnuts, hazelnuts etc. OR 50g nuts + 20g chia / flaxseeds)
70 g raw cacao beans or nibs
45 g organic goji berries (Chinese wolfberry)
45 g dates (or use half dates & half dried apricots)
2 tsp extra virgin coconut oil
1 tbsp raw honey or your choice of syrup
1 tsp vanilla bean paste 


method

1. Add raw cacao beans and raw almonds (+ seeds) to the TM bowl and grind into a fine powder on speed 9 for about 10 seconds.
2. Add all remaining ingredients and mix on speed 8 for about 30 seconds until the mixture is finely ground, comes together well and is able to be shaped into balls.
3. Shape into approximately 15 balls. Store in the refrigerator.

Fudgy version (using fresh coconut & medjool dates)

'fudgy' treat balls with fresh coconut & fresh date 

ingredients

40g raw almonds

30g raw cashews
80 g raw cacao beans or nibs

50g fresh coconut

75g (or 7) fresh medjool dates

40g goji berries

10-20g raw cacao powder (optional) - for a richer chocolate flavour

1 tsp vanilla bean paste 

method

1. Add raw almonds, cashews and cacao beans to the TM bowl and grind into a fine powder on speed 9 for 10-20 seconds. Decant.
2. Add fresh coconut to the TM bowl and grind on speed 9 for 20 seconds. 
3. Add all remaining ingredients to the bowl with the ground nuts and cacao beans and mix on speed 8 for about 30 seconds or until the mixture is finely chopped and comes together well. Roll into small bowls. Makes about 16. Keep in the refrigerator.

For a richer, darker, chocolate flavour, add the 10-20g raw cacao powder which has a more concentrated chocolate flavour than the whole cacao beans. 


Quick choc-mint fix treat balls 
August 2012 - My girls requested these non-stop over the July school holidays on our recent trip home to Australia. Great if you don't have raw cacao beans or nibs on hand. Stick to the basic recipe or mix up to your preference. If you don't have the seeds add more nuts. 

ingredients

20g flaxseeds (linseeds) or chia

80g raw walnuts (or a mix of your fave nuts)

100g fresh dates, pitted

100g mixed dried fruit (e.g. blueberries, sultanas, cherry, goji or more dates)

4 tbsp raw cacao

5 drops peppermint oil

1 tsp vanilla paste (optional)

method

1. Add seeds and nuts to the TM bowl and grind into a fine powder on speed 9 for about 30 seconds.
2. Add all remaining ingredients and mix on speed 8 for about 30 seconds until the mixture comes together well and is able to be shaped into balls.
3. Shape into approximately 15 balls. Store in the refrigerator.

variations ideas for all treat balls

• You can use any mix of raw nuts and seeds. Try all seeds for nut-free treat balls.
• I am a big fan of dates and goji berries, but you can use any mix of dried fruit, e.g. apricots, sultanas, raisins, blueberries, cranberries . . . . sometimes I just use fresh dates.
• Add peppermint oil or fresh orange zest for a little more interest. 
• Make them into raw energy bars!
• Roll in coconut . . . .!

no thermomix?
Try using your food processor! 

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Nutty (and not too naughty) choc chip biscuits

I developed this recipe a while back and thought I'd share it this week while I have a little more free time on my hands to compose a post . . .

Do you say "biscuits" or "cookies" ? 

Well, I suppose it depends on where you are from.  Although I use both terms interchangeably (which comes with living among a community of expats from all over the world), I do tend to more frequently stick with my Australia-British heritage and use the term 'biscuit' . . . but what really matters is how they taste right?

My challenge was to make a healthier version of the everyday chocolate chip biscuit / cookie which could still hit the spot . . you know, that spot that only a good biscuit can possibly reach when you are craving that fix of carbohydrate for a mid morning or afternoon snack. Of course, you don't want to be feeling oh so guilty for eating them if you don't have to . . . would you agree? A good biscuit which has that crisp, crunchy, even chewy texture does need both fat and sugar. I have opted to use plant based fats and dehydrated cane sugar in the form of sucanat (or rapadura) in place of refined sugar. I have swapped refined white flour (the other carbohydrate ingredient) for wholemeal spelt flour and oats. You could try gluten-free flour. The addition of dried fruit to sweeten the biscuit further or used in place of the dark chocolate is an option of course, but then we would be moving away from the basic choc chip formula wouldn't we! That is for another recipe :)

My version is not over-sweet, making the dark chocolate a welcome addition. Good quality dark chocolate is great for you, as it is loaded with antioxidants. The added fats in this recipe are nutritious cold pressed plant oils from nuts and coconut rather than butter, so this recipe can be adapted to be vegan if you replace the egg with a flax-egg and use a dairy-free chocolate which you can make in your Thermomix! Owing to the nut component you couldn’t send these to school, but they would certainly be a fab high-energy and nutritious after-school snack. They are loaded with dietary fibre, and if you use walnuts, omega-3 fats too!

Nutty (not too naughty) chocolate chip biscuits

ingredients

80g whole oats

90g raw walnuts or cashew nuts

40g virgin coconut oil

50g sucanat (rapadura) sugar

50g raw caster sugar

1 tsp vanilla bean paste

1 large egg

100g wholemeal spelt flour

20g water or milk

120g semi-sweet (dark) choc chips

method

1. Preheat oven to 180 degrees C and line two baking trays with baking paper.
2. Place whole oats in TM bowl and grind at speed 9 for 30 seconds. Decant into a small bowl and set aside.
3. Add walnuts or cashew nuts to the TM bowl and grind for 5 seconds at speed 10. Add coconut oil and blend for 5 seconds more on speed 4, scrape with spatula. The mixture should similar to the consistency of peanut butter.
4. Add caster sugar, rapadura and vanilla and mix on speed 4 for 1 minute. 
5. Add egg and beat on speed 4 for 10 seconds.
6. Return the ground oats to the TM bowl and add spelt flour and 20g of water or milk. Mix for about 10-20 seconds on speed 4 or until combined.
7. Either add choc chips and mix on reverse speed 1 until evenly distributed, or use a spatula to incorporate by hand.
8. Roll heaped tablespoonfuls of cookie dough into balls and place on prepared trays. Flatten slightly with the bottom of a glass and bake for 12-15 minutes until golden brown. Stand on trays for a few minutes then transfer to a wire rack to cool completely. Keep in an airtight container for up to 5 days or freeze.

variations

add 2 tbsp of desiccated coconut
swap dark choc chips for white
use a flax-egg instead of a chicken egg

no thermomix?

• use oat flour instead of whole oats
• use a commercial nut butter instead of the nuts and coconut oil or try grinding the nuts in a food processor
• use an electric mixer for steps 4-7