Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

CHEWY MOCHA BALLS

Liz's kitchen

CHEWY MOCHA BALLS

Lizzy Marsh

chewymochaballs.jpg

These chewy, chocolatey balls are a perfect mid-morning snack or a great treat to bring along to a party or morning tea. Tuck a couple in your riding jersey or running belt and benefit from the high quality fats and carbohydrates, as well as the small burst of caffeine that can help to reduce neuromuscular fatigue and assist with performance. 

Why fresh ginger? We love the flavour twist that stands these balls apart from others. Not only does ginger taste delicious, it is a broad-spectrum anti-inflammatory that may help to settle digestive problems, nausea and stomach pain. You can adapt the recipe to include as little or as much fresh ginger as you like!

INGREDIENTS 

(makes 15-18 balls)

  • 1 cup pre-soaked* raw nuts (I used a mix of macadamia and cashew, but almonds, walnuts and pecans would work too)
  • 8 fresh medjool dates, pitted
  • 3 cm chunk ginger, peeled and finely grated
  • 2 tbsp raw cacao powder
  • 2 heaping tbsp goji berries
  • 1 tbsp coconut flakes
  • 1 tbsp finely ground coffee beans
  • 2 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp Himalayan rock salt (or other ground salt)

plus, for dusting ~1/4 cup of each:

  • raw cacao powder
  • sesame seeds
  • desiccated coconut

DIRECTIONS

  1. In a food processor, add the nuts and pulse until roughly ground, but still chunky.
  2. Add in the pitted dates, cacao powder, ginger, coconut oil, coconut flakes, cinnamon, salt, and coffee. Process until the mixture is consistent and starting to stick together (about 60 seconds on high).
  3. Add the goji berries and pulse again, for about 15 seconds (we don’t want to pulverize them).
  4. On 3 separate flat plates, pour the dusting sesame seeds, cacao and coconut.
  5. Using your hands, roll the mixture into small balls (about 3 cm across).
  6. Roll the balls in the toppings to coat the outer surface.
  7. Pop them in the freezer or fridge to set and store in an airtight container in the fridge.

* pre-soaking will help to reduce the anti-nutrients like phytic acids in the nuts. This will help with digestion, reducing inflammation and improving the uptake of nutrients like calcium and magnesium. Soak for at least 10 hours, then discard soaking liquid and wash the nuts well. You can leave them on a tray in the sun to dry, dehydrate, lightly roast or simply use when a little damp. 

TIP: If you're consuming these after 12 pm or making them for children, omit the ground coffee!