For those of you that follow my blog you’ll know that over the past year I have become more conscious of what I’m putting into my body. This is due to countless reasons that I really need to write a blog post about (TBC).
I started by cutting out meat and fish, then dairy followed by sugar and then finally eggs. I think people assume that I’m restricted, boring and just not very fun when it comes to food. Well, it’s the complete opposite! When you stop thinking about what you’re ‘missing out’ on and concentrate on the nourishing goodness that you’re putting into your body, your perception starts to shift and you begin to feel freer than you’ve ever felt before! And to be honest I have no idea how I would’ve had room to fit all the goodness into my body when I was eating all that other stuff. I look back and realise I definitely wasn’t having my 5 a day. But now I’m on about 8. Yess!!
These healthy snacks are great to have stored in a tin ready for you to grab when you need a pick me up. And instead of giving you a sugar rush that only lasts half an hour before you crash again, they keep you going until dinner time.
Ingredients
200g Creamed Coconut
3tbsp Light tahini
1tsp Agave or maple syrup (or more if you want them sweeter, taste and see)
A pinch of salt
To Decorate
Dark Chocolate (I used this)
Desiccated Coconut
Method – Makes 16-18 balls
- Place the creamed coconut (in its plastic packaging) in a bowl of warm water and let soften.
- Empty softened coconut into a bowl along with the other ingredients and mix. Put in the fridge to harden up for about 15 minutes.
- Melt the chocolate over a Bain Marie with 1 tsp of coconut oil. Leave to cool slightly.
- Once the coconut mix is firm enough to touch, roll into balls using the palms of your hands. Place back in the fridge to harden for 5 minutes.
- Decorate the balls as follows – dip some in the melted chocolate – roll a few chocolate dipped balls in desiccated coconut – keep some plain – roll plain balls in desiccated coconut.
Mangia Bene 