Choc Mint Christmas Bliss Balls

Choc mint healthy goodness…

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With Christmas being such a busy time of year and a time for eating lots of food and drinking a little too much…

I decided to give some Christmas inspired bliss balls a go this year so that I had something healthy to snack on at Christmas lunch and there after.

Ive jazzed up the recipe a bit by using coconut coloured by some green food dye but you don’t have to do the same if you wish to keep these a little ‘cleaner’!

These are perfect for giving away as little Chrissy gifts for people too…

Enjoy!


So here it is, my recipe for Choc Mint Christmas Bliss balls:

INGREDIENTS:

250g Dates Pitted (and checked)
1 cup shredded coconut (1/2 for rolling)
1 1/2 – 2 tsp of peppermint extract
1/2 cup of Raw Almonds
1/2 cup of Walnuts
2 tbs of Buckwheat
1 tbs of Rice Malt Syrup
1 tbs Boiling Water
2 1/2 tbs of Raw Cacao Powder
1/2 Block of Vegan Dark Melting Chocolate
18 Dried Cranberries
Green Food Dye

METHOD:

  1. Place 1/2 cup of coconut in a bowl and add green food dye until you are satisfied that it is green enough.
  2. Check the dates for pits.
  3. Place the dates, rice malt syrup, water, cacao, peppermint extract and coconut in a food processor and mix until combined.
  4. Add the almonds, walnuts and buckwheat and process until well combined.
  5. Once the mix forms a big sticky ball in the food processor it is done.
  6. Roll the mix out into 30g balls and roll in green coconut mixture.
  7. You may choose to use gloves as your hands might get a little green.
  8. Use slightly damp hands to get a better shaped bliss balls.
  9. Melt chocolate in a glass or metal bowl over some boiling hot water on the stove. Ensure that the boiling water cannot touch the bottom of the bowl or else it will burn.
  10. Once you have melted the chocolate, drizzle it over the bliss balls.
  11. Using two cranberries place them on the ball together to create a V shape, then sprinkle a little extra coconut in the middle.

Refrigerate until cold and solid.

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Makes 18 balls.

I hope you enjoy these as much as I did, and I hope that you all had a very wonderful Christmas with your families ❤

Love Steph x

Raw Walnut + Mushroom Bolognese

A plant based and healthy alternative to your standard bolognese.

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Let me start by saying, I know what you’re thinking 🤔

‘That looks awfully a lot like meat…’ and you’d be right, it does! BUT it is 100% made from plants! 🌱

I would recommend this dish to any transitioning vegans who are missing some of their old staple dishes, but wanna go for the more clean and healthy-eating route.

After having the most incredible raw bolognese at Sister of Soul in St Kilda I was desperate to try and recreate their recipe, because honestly it is just so so good!!! 😍

So I did what I always do and grabbed a bunch of herbs and spices and set out to make my own raw bolognese!

I have to tell you, I was pleasantly surprised. I really had no faith in myself that I could create a raw dish… and for it to actually taste so good!

Not exactly sure if adding dried herbs constitutes a ‘raw’ dish… but we’ll allow it this once! 🙈

TIPS:

  • What I did find with this recipe is that once I had left the leftovers in the fridge over night, the next day the flavours were more intense and it was somehow even more tasty! I just removed some of the excess moisture (see photos below)
  • This is a RAW dish, it is meant to be served cold!
  • You will need to soak a cup of walnuts over night so don’t get ahead of yourself, slow and steady wins the race.

I served mine on a bed of zucchini noodles (standard) and added some extra fresh basil and semi dried tomatoes, because I’m slightly obsessed at the moment. I’ve been buying the Coles brand ones which are marinated in basil oil and I use it to cook my tofu scramble for my breakfast, as it adds amazing flavour!

Enough chit chat, here is my recipe for my raw walnut and mushroom bolognese! ✨

Ingredients:

100g of Semi dried tomatoes (the ones in oil)
300g of Mushrooms
1 cup of Walnuts soaked over night
1 bunch of fresh Basil
3 tbs of Tamari (4 if you want it more intense)
1/2 tsp of Apple Cider Vinegar
1/2 tsp of minced Garlic
2 tsp of dried Oregano
1 tsp of dried Basil
1 tsp of black Pepper ground
1 tsp of Himalayan pink Salt (or more lets be honest, I love salt)

Method:

Day before * – Place the walnuts in a container and cover with plenty of water. Place in the fridge over night to soak.

Day of * – Place the semi dried tomatoes in a food processor with the garlic and 1/2 the bunch of basil. Pulse a few times to crush the tomatoes. Scrape the sides with a spatula repeatedly. Drain and rinse the walnuts. Then place the walnuts, mushrooms, dry herbs and wet ingredients in the processor too. Pulse a few more times carefully, as to not make the walnuts and mushrooms too fine, continuing to scrape the sides.

Don’t worry if everything isn’t stirred in yet. When you’re happy with the consistency remove from processor base and hand stir everything together. It should go a light brown to pink colour.

Hand chop up some extra basil and toss through the mix. Add salt and pepper and stir.

Leave to sit and marinate.

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Use this time to spiralize some zucchinis (courgettes) and prepare your toppings. Think about what type of things you would like to have with your old standard bolognese!

I topped mine with some nutritional yeast flakes, extra basil and some pine nuts, but some macadamia feta would have been amazing too!

TO SERVE:

Place a generous serve on top of your zoodles and decorate with any toppings of your choosing!

Serves 3 – 4 depending on serving sizes, if you’re a guts like me this will serve you 3

And there you have it, guilt free, dairy free, gluten free, raw, plant based bolognese! 💫

Happy cooking lovely,

Steph x