Hi there fellow Travelling King followers! My name is Anna from shenANNAgans. I am delighted to be guest posting here with Sam today. Sam has a real zest for travel that you cannot help but be inspired to dust off the passport, pack your bags and get adventuring too.
shenANNAgans is a food and travel website, it’s also my brag book, my journal, my (occasional) ranting space and my creative corner of the interwebs. You’ll find me hanging out behind the scenes interviewing my foodie friends, globetrotting with a fork or eating utensil in hand (my global travels strongly focus on food), cooking up a storm in my kitchen and occasionally I’ll get my review on too.
A few months back I had a gruelling conversation with my doctor that landed me on a massively strict diet that excludes gluten, dairy, sugar, alcohol & caffeine. Yes, the thought of living a life without cake was rather upsetting…. until I started to experiment with sweets. Enter raw vegan strawberry bliss balls!
These bliss balls taste exactly like dessert, and bonus, they are a healthier alternative. When we eat sweet treats made from wholefoods, we set our bodies up to better regulate our blood sugar levels and in turn, the cravings for the not-so-good stuff ceases. However, they are treats and should be enjoyed in moderation, hopefully like me, you’ll find a little goes a long way.
Bliss balls are super easy to prepare and just require a quick whiz in the food processor. I found a bargain on strawberries at the Farmers Markets, and well I wanted to make something that was pretty and pink. The pink is actually from some roasted beetroot where it gives colour but not taste (Thank you NQN). The rest of the strawberry ball is made up of goji berries, almonds, coconut, dates and rice malt syrup.
So tell me Dear Reader, what’s your go to healthy snack?
Preparation time: 15 minutes
Cooking time: 0 minutes
• 1 cup fresh strawberries
• 2 cups slivered almonds
• 2 cups moist shredded coconut plus 1 extra cup to roll the balls in
• 1/2 cup dried goji berries
• 1/2 roasted beetroot (optional, for the pink colour)
• 6 medjool dates, seeds removed
• 3-4 tablespoons rice malt syrup
Step 1 – Add the strawberries, almonds, 2 cups of the coconut, goji berries, beetroot (if using), dates and rice malt syrup to a food processor until it becomes smooth and rollable.
Step 2 – Line a plate with the extra coconut and have a tray set aside for the balls. It makes the job a little easier if your hands are slightly damp but not wet. Use a teaspoon to get a walnut sized ball and then roll in the coconut. Refrigerate for a few hours. Store in the fridge.
Note: if your mix is too runny, add some more ground almonds to the mixture. If you just use strawberries, the mixture turns a grey colour, which is fine but not a really appetising colour. Adding the beetroot gives it that bright pink shade. These balls will last in your freezer for 2 weeks and are equally delicious if stored in the fridge, once set.
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