G
Gertrudes
Guest
In Primal Body Primal Mind Nora Gedgauda's gives the recipe of a snack I tried this Christmas. Not having eaten anything apart from meat, fat and few veggies in a long time, I'd figure I could try out something different for the festive season.
I added a few things, and the result was outrageously good!
Many of us are sensitive to nuts, so if you're one of them this isn't for you. I am midly sensitive, it seems, and seem to be alright with just a little bit of it here and there.
For the ones who haven't yet read the book (as well as for all others), here's the recipe the way I did it, with a few additions:
*454g of raw organic almond butter (basically a whole pot). Any other nut butter, apart from peanut or cashew, can be used
* 250g grass fed ghee
* couple of spoonfuls of organic coconut oil
* 300g sliced and soaked nuts. I used almonds and walnuts soaked in warm salted water overnight. The following day after draining the water I didn't rinse the nuts so as to keep the flavour of the salt.
* 3/4 of shredded raw mature coconut
* vanilla beans (the insides)
* the juice of one lemon
* 50g of Stevia
* Cinnamon
* organic cacao nibs (pure, unsweetened)
Melt the ghee and coconut oil, and mix it with the almond butter. Proceed to add all other ingredients apart from the cinnamon, the cacao nibs, and about half of the stevia.
After letting it cool for a while, make little balls with the mixture. It is sort of liquid and hard to make the balls, but not to worry because they will harden up in the fridge.
After leaving the balls in the fridge for a few hours, or until hard, pour cinnamon and the rest of the stevia into a plate, and rub the balls in it so that they are covered with a nice layer. I used lots of cinnamon and they gained a thick brown coat, but I do love cinnamon, so it's up to you as to how much you want to use. Then, add a couple of cacao nibs at the top. It gives them a really appealing look, and a very nice flavour.
Leave it in the fridge so as to keep the balls hard, they will tend to start melting at room temperature.
I did this on Friday and today (Sunday), all of the flavours have gained a new intensity. It was already good two days ago, but now it is much better! The lemon, the salt from the pre soaked nuts and the stevia really blended in nicely and pulled out all other flavours. So, if for example you are doing this for a particular event, maybe best is to prepare it one or two days before.
I added a few things, and the result was outrageously good!
Many of us are sensitive to nuts, so if you're one of them this isn't for you. I am midly sensitive, it seems, and seem to be alright with just a little bit of it here and there.
For the ones who haven't yet read the book (as well as for all others), here's the recipe the way I did it, with a few additions:
*454g of raw organic almond butter (basically a whole pot). Any other nut butter, apart from peanut or cashew, can be used
* 250g grass fed ghee
* couple of spoonfuls of organic coconut oil
* 300g sliced and soaked nuts. I used almonds and walnuts soaked in warm salted water overnight. The following day after draining the water I didn't rinse the nuts so as to keep the flavour of the salt.
* 3/4 of shredded raw mature coconut
* vanilla beans (the insides)
* the juice of one lemon
* 50g of Stevia
* Cinnamon
* organic cacao nibs (pure, unsweetened)
Melt the ghee and coconut oil, and mix it with the almond butter. Proceed to add all other ingredients apart from the cinnamon, the cacao nibs, and about half of the stevia.
After letting it cool for a while, make little balls with the mixture. It is sort of liquid and hard to make the balls, but not to worry because they will harden up in the fridge.
After leaving the balls in the fridge for a few hours, or until hard, pour cinnamon and the rest of the stevia into a plate, and rub the balls in it so that they are covered with a nice layer. I used lots of cinnamon and they gained a thick brown coat, but I do love cinnamon, so it's up to you as to how much you want to use. Then, add a couple of cacao nibs at the top. It gives them a really appealing look, and a very nice flavour.
Leave it in the fridge so as to keep the balls hard, they will tend to start melting at room temperature.
I did this on Friday and today (Sunday), all of the flavours have gained a new intensity. It was already good two days ago, but now it is much better! The lemon, the salt from the pre soaked nuts and the stevia really blended in nicely and pulled out all other flavours. So, if for example you are doing this for a particular event, maybe best is to prepare it one or two days before.
