I made these tasty little flavour bombs a fortnight back when the raspberries from my garden starting coming on thick and fast; and the World Cup football mania was still on peoples minds.
I decided to take inspiration for these from my No Bake Carrot Granola Bites that I made last year; and blitz three simple ingredients in my Optimuum 9400 blender: Cashew nuts, raspberries and dates. It worked fine, but visually mushed together these ingredients came out a little chocolate red from the dates and a tad sticky, so I went a step further and rolled them in dessicated coconut, hence the name Coconut Balls part and then refrigerated them to eat later.
I had a feeling that D would not like these, don't ask why? Sometimes (wrongly I must admit) I just assume these things, but whilst he was sitting slumped on the sofa watching the footie, he shouted out at me 'These are quite nice'.
'Oh good' I said rather surprised.
The recipe below makes quite a lot and there is no way between the two of us, that we can eat them all, so I have frozen the others, and will bring out some when we need a burst of fruit injection in the mouth.
Raw Raspberry Coconut Balls
Makes a lot, about 24
210g cashew nuts
140g fresh raspberries
120g soft dates
100g dessicated for coating
In a food processor or high powered blender, blitz the cashew nuts first until they become ground, then throw in the remaining ingredients excluding the coconut and blitz briefly until its well combined, but not too much - you don;t want it to be too soft, just pliable. Scrape into a bowl and using a tablespoon for measurement, roll out into balls. Then gently roll in dessicated coconut and refrigerate until ready to eat.
Can be frozen.
Disclosure: Froothie has send me an Optimum 9400 blender to review, opinions are my own.