Coconut quinoa balls
Whip up these super tasty treats in a jiffy; these delectable snacks are not only healthy and low fat, they are seriously yum, too.
Ingredients (makes 12-15 balls)
2 cups quinoa oat flakes or Forage porridge (gluten free options), or rolled oats
1 cup pitted dates, roughly chopped
½ cup shredded coconut
½ cup sultanas
½ cup almonds
2 tbsp organic peanut butter
1 tbsp cocoa powder
2 tbsp honey
2 tbsp water
1 tsp vanilla extract
Put all ingredients apart from the water into a food processor and blend until it has the consistency of breadcrumbs. Add the water and continue to process until it becomes sticky enough to roll into balls.
Use a tablespoon to measure the mixture and roll into firm balls. Roll in desiccated coconut and store in an airtight container in the fridge.
Note: You’ll need to make sure the peanut butter is a good quality, pesticide-free kind. If your guests are anaphylactic and cannot consume peanuts, you may like to use a different type of nut butter or cold-pressed organic coconut oil instead.
This is an edited extract from Andi Lew's Eat Fat, Be Thin: sugar free, dairy free, wheat free recipes, $12.95 (e-book) and $24.95 (hard copy), eatfatbethin.com.au