Saturday, 7 May 2011
Date Choc Rosewater Fudge Balls - yum!
The multitude of health benefits of raw cacao (raw, uncooked cocoa beans) almost begs you to eat these little fudge balls and anything that contains raw cacao. It's rich in antioxidants (3 times higher in antioxidants than green tea!), highest food source of magnesium (the No.1 mineral deficiency in US) and highest food source in chromium (the No.1 trace mineral deficiency in US). Cacao is good for your brain, your skin, your heart,
it's an anti-depressant, it lowers your cholesterol and reduces your blood pressure. It is a stimulant so if you are sensitive don't go too crazy for too long but having it from time to time is definitely good for you!
I have no guilt whatsoever eating good quality 70% dark organic chocolate (must be fair-traded chocolate) and better still raw chocolate. I also have no qualms in eating any raw food treats such as these fudge balls as a snack. Raw food sweets satisfy me more than most other sweet treats these days and I think it's because my body can taste the goodness that it is about to absorb. These little fudge balls are very more-ish though so either make them in half batches or make them when there are others around to share them with because if you are anything like me you may end up eating the whole lot over an afternoon and be buzzing well into the night!
If you are not a rosewater fan - simply omit - it is quite subtle in this recipe though...
Date Choc Rosewater Fudge Balls Makes 22 small balls
1 cup medjool dates, remove pitts
1.5 cups whole walnuts
1 tbs Rosewater
1/4 cup raw cacao powder (you can use cocoa powder)
1 tsp vanilla
2 tbs coconut oil
1/4 cup agave or maple syrup
Blend the walnuts in a food processor until it's a fine meal - be careful not to over process into a nut butter at this stage. Put aside 1/2 cup of the walnut meal for rolling the balls in at the end. Then add the dates and process together until the dates have been chopped up and have formed a crumble texture. Then add remaining ingredients and blend until it forms a smooth and sticky paste.
Roll each ball about the size of a large cherry tomato and roll in walnut meal.
Chill in the fridge for 1 hour or over night for a firm fudge texture.