The_AustralianWomensWeeklyFood-Issue23_2017

48 AWW FOOD • ISSUE TWENTY THREE

MACADAMIA & FIG

PREP TIME 20 MINUTES (+ REFRIGERATION)

MAKES 30

1 cup macadamias

200g pitted medjool dates, chopped

75g soft and juicy dried figs

2 tablespoons white chia seeds

½ teaspoon ground cinnamon

2 teaspoons hot water, approximately

1 cup white chia seeds, extra

1 Process macadamias until finely

chopped. Add the dates, dried figs,

chia seeds and ground cinnamon;

process until well combined. Add

the water; process until mixture

comes together.

2 With damp hands, roll 2 level

teaspoons of mixture into balls. Roll

balls in extra white chia seeds to coat;

place on an oven tray lined with

baking paper. Refrigerate for 1 hour.

CACAO & HAZELNUT

PREP TIME 20 MINUTES (+ REFRIGERATION)

MAKES 30

2 cups roasted skinless hazelnuts,

finely chopped

200g pitted medjool dates, chopped

2 tablespoons cacao powder

½ teaspoon ground nutmeg

2 teaspoons hot water, approximately

1 Process half the hazelnuts until

finely chopped; reserve.

2 Process remaining hazelnuts until

finely chopped. Add dates, cacao

powder and nutmeg; process until

well combined. Add the water; process

until mixture comes together.

3 With damp hands, roll 2 level

teaspoons of mixture into balls.

Roll balls in reserved hazelnuts to

coat; place on an oven tray lined with

baking paper. Refrigerate for 1 hour.

BLISS BALLS

These sweet treats will keep

in an airtight container in

the fridge for up to 2 weeks.

PISTACHIO & CRANBERRY

PREP TIME 20 MINUTES (+ REFRIGERATION)

MAKES 35

2 cups shelled pistachios,

finely chopped

200g pitted medjool dates, chopped

½ cup dried unsweetened cranberries

2 teaspoons hot water, approximately

1 Process half the pistachios

until finely chopped; reserve.

2 Process remaining pistachios

until finely chopped. Add dates

and cranberries; process until well

combined. Add the water; process

until mixture comes together.

3 With damp hands, roll 2 level

teaspoons of mixture into balls. Roll

balls in reserved pistachios to coat;

place on an oven tray lined with

baking paper. Refrigerate for 1 hour.

PISTACHIO & CRANBERRY

NUTRITIONAL COUNT

PERBALL

1.8g total fat (0.2g saturated fat);

187kJ (45 calories); 6.4g

carbohydrate; 0.8g protein; 0.4g fibre

CACAO & HAZELNUT

NUTRITIONAL COUNT

PERBALL

5.8g total fat (0.2g saturated fat); 342kJ

(81 calories); 5.7g carbohydrate; 1.6g

protein; 0.9g fibre