White chocolate balls
This recipe came about like this...
"Haha, as I head into the kitchen I am confused as to why my body is telling me I am hungry. I just ate. I now know intuition speaks weirdly. So, after making myself a second breakfast I am relieved to understand that I do not want more food, I want to create and make food for others.
So, putting on my joy heart I got creating.
This time creating these wildly good balls with the most heavenly white chocolate filling and crunchy yet smooth outer. And, since these balls are white, I had to add a little beet powder to expand the experience and make them irresistible and pleasurable.
Ingredients:
Middle layer
50g raw sugar, powdered
70g cashew butter
40g coconut oil, soft
10g tapioca flour
1/2-1tsp Beetroot powder (optional)
Outer layer
90g sunflower seeds or cashew
60g oats
32g raw sugar or coconut sugar
120g coconut oil
Seeds of a vanilla pod
60g roasted (or regular) coconut flakes, chips or fine
Beetroot powder (optional)
Coating (optional)
More coconut
Sesame seeds
Granola
Buckwheat
Method:
In a bowl, mix all the middle ingredients until smooth. Roll 12 mini balls using half the mixture. Add some beetroot powder, mix and roll another 12 balls. Place on a plate in the freezer.
Blend all the outer layer ingredients (except the coconut and beetroot powder) until smooth and runny. Place in two bowls. In one bowl stir in half the coconut, in the other bowl stir in all the coconut and the beetroot powder.
Now for the fun part! This can be a little messy, but it is super playful.
Remove the mini balls from the freezer (they should be rock-hard). Using the white balls, dip these in your red outer layer mixture. Coat them with a fork and lift them out using your fork. Dip and coat each one in coconut, sesame seeds, granola or buckwheat. Repeat. Then do this again with the pink mini balls and the white outer layer mixture.
Place all balls on a tray to freeze.
*Keep frozen, remove from freezer 10-20 minutes before eating (or eat frozen).
