Christmas tomorrow and I promised I would bring to Christmas dinner a couple of salads and a dessert.
I am known in my family for making and eating dessert all kinds of desserts, sweets, biscuits and slices. I have always enjoyed baking and preparing mouth watering desserts. Some of the favourites include: Sticky Date Pudding; Tiramisu; Chocolate Brownies and Choc Chip Cookies.
None of these desserts are raw!
I don’t actually want to eat any of those desserts now. My appetite has changed and my desire now is to eat healthily and I know it can still be just as delicious as the baked goods I used to cook.
Today, I decided to try a raw version of the traditional Christmas Rum Ball. I figured that the Raw Brownie Slice could easily be converted into a rum ball – so here it is!
I am quite pleased, because my biggest critic (my 12 year old daughter) declared these as ‘sweet, chocolaty and delicious – yum and can I have another one?’
3/4 cup raw walnuts
1 cup medool dates (if these are not soft – soak for 1/2 hr before using them), chopped and pitted
1 Tbsp agave nectar
1 tsp vanilla
1/4 teaspoon cinnamon
2 Tbsp raw cacoa – plus extra for rolling balls
In a food processor, process and dates and walnuts until roughly chopped. Pour chopped mixture into a bowl, add agave nectar, vanilla, cinnamon and 2 Tbsp cacoa. Mix until well combined. The mixture needs to be quite moist but firm so you can roll into balls. Adjust by either adding more walnuts (if too wet) or more dates (if too dry). Form into balls and roll in the extra cacoa – tapping off any extras.
Keep in the fridge until ready to serve.
You can also keep in the freezer if you are not going to use straight away.
Happy Christmas Eve 🙂