Lizzie King calls these brownie balls, loaded with nuts, "a chocolate treat that's an energy bomb with so much vitamin and mineral goodness, and so filling." This recipe whips up a batch of about 25 and can be whizzed together in the food processor in minutes and eaten just as quick.
These brownie balls are as at home in your weekday lunchbox as they would be piled into a jar and gifted to a friend this Christmas.
Ingredients
Makes approx 251 cup cashews
1 cup pecans
4 Medjool dates, pitted
2 tbsp cacao powder
3 tbsp almond (or cashew) butter
Big pinch sea salt
Method
Put nuts in a processor until crumble texture – about a minute or two.
Add cacao powder and roughly chopped dates, pulse until combined.
Add salt and almond butter and pulse until a ball forms.
Pull off tablespoon size pieces and roll into balls, dust with cacao powder and freeze until firm. Or flatten into a tin and freeze, chopping up into brownie squares later. Store in the freezer. Last for up to 2 months.
Enjoy!
Hungry for more? We've pulled together seven gut-loving recipes from Lizzie King covering lunch, dinner and dessert. We’ll take the fish curry followed by the apple and blackberry cake. You?
