PECAN AND TAHINI CACAO BALLS by allergy cooking my way

PECAN AND TAHINI CACAO BALLS

Dairy Free

Gluten & Grain Free


Egg Free

Low Disaccharide

A healthy treat for anytime of the day!

Serves:  makes approx 20 balls

Prep time: 15 mins

Plus cooling 1 hour

Cooking time: 15 mins (cooking of parsnips only)

Ingredients

  • 100 grams parsnip, boiled or steamed and cooled. (2 medium parsnips)
  • 150g pecan nuts
  • 1 cup shredded coconut
  • 1 tbsp honey
  • 2 tbsp cacao powder
  • 1 tbsp natvia
  • 3 tbsp tahini paste
  • 1/2 tsp pink salt
  • 3 tbsp pepitas (pumpkin seeds)
  • 1 tbsp vanilla essence
  • 1/2 cup chia seeds

Method

  • In food processor add pecan nuts and blend until fine.
  • Leave 1/2 cup processed nuts on separate plate.
  • To remaining pecans in processor, add parsnips, tahini, stevia, salt, coconut, honey, cacao, vanilla and pepitas.
  • Process until almost smooth.
  • Roll tablespoons of mixture into balls
  • Roll half the balls into extra crushed pecans, and the other half in chia seeds.
  • Place on a lined tray in freezer.
  • Ready in about an hour when set.
  • Keep in freezer in an airtight container. (these do not freeze hard, so can be eaten straight away)

Notes

I keep these in the freezer to make them chewy, as they do not freeze hard. They can also be kept in the fridge, and will be softer.


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