Having a ball!

A week or so ago I shared my new recipe for lime and coriander balls. You can find it here.

I decided to try something a little different today. Still sticking with the same basic formula but changing up the flavours a bit.

This time I used orange zest, a mixture of orange juice and rosewater, and a mixture of cashews and pistachios.

These balls:

  • are VEGAN
  • can be GLUTEN-FREE (use GF oats)
  • contain NO REFINED SUGAR
  • are a PIECE OF CAKE to make!

ORANGE, PISTACHIO AND ROSEWATER BALLS 

(makes 16 balls)

 INGREDIENTS

  • 1 cup rolled oats (use gluten-free if needed)
  • 1/2 cup raw cashews
  • 1/2 cup plus about 3 tablespoons pistachios
  • 10 Medjool dates, pitted
  • 1 teaspoon orange juice
  • 2 teaspoons orange zest
  • 1 tablespoon melted coconut oil
  • 2 teaspoons rosewater

INSTRUCTIONS

  • Soak the dates in hot water for about 10 minutes, and drain.
  • Place pistachios in food processor and grind to a coarse powder. Take out about 3 tablespoons worth and set aside.

  • Add dates, zest, juice, rosewater and oil, and process until they form a dough-like paste (mixture will clump into a big ball – this will take less than a minute)

  • Divide the mixture into balls – the number of balls will depend on how big you like them. I usually make 16 because it’s easy to make them roughly the same size – I divide the mixture in half, then half again, then again, then again.

  • Roll the balls in reserved ground pistachios and refrigerate until firm. 
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