Raw Vegan Chocolate Fruit Balls Recipes

RAW VEGAN CHOCOLATE FRUIT BALLS

Raw Vegan Chocolate Fruit Balls image

My mom and I make these raw fruit balls all the time and they are absolutely delicious. We use raw almonds, cashews and macadamias as our nutty blend. But you could use any nuts that tickle your festive fancy. Just know that each nut mix will yield a treat of a different personality. Roll out these vegan treats. They make great snacks in school or work lunch boxes; great power snacks for a long work out; or a great little bite to put beside a cup of herbal tea. These will last in a sealed glass container in the fridge for weeks. But they never do!

Provided by The Blender Girl

Categories Dessert

Time 5m

Yield 14-20 Balls

Number Of Ingredients 9

Ingredients

1 cup nuts raw almonds, cashews, macadamias
1/2 cup organic pitted chopped dates
1/2 cup dried chopped apricot
1/2 cup raisins
2 tablespoons unsweetened cocoa powder
1 tablespoon fresh orange juice
2 drops of natural almond essence
1/2 teaspoon cinnamon
1/4 cup desiccated coconut

Steps:

Mix the coconut and cinnamon in a small bowl and set aside for rolling.
Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn't bind together completely.
Roll into small balls and coat with the coconut mixture.
Store in a sealed glass container in the fridge.

CHOCOLATE FRUIT BALLS

Chocolate Fruit Balls image

These are a treat I make for the holidays. I found this recipe a few years back in a Chatelaine magazine. This recipe was submitted by a finalist in a holiday cookie contest. They are delicious!!! Here is the recipe's intro from the magazine. "Michele Iwanus: registered nurse and mom of three, Bawlf, Alta., Finalist, Holiday Cookie Contest. These chocolate-cherry confections are perfect for family collaboration: As boys, Michele Iwanus's sons loved getting their hands sticky rolling out the balls, and now her young stepdaughter has mastered the art of the chocolate dip. Little wonder this no-bake recipe has been passed down through three generations: Michele's grandmother, Marjorie McDowell, first shared it with Michele's mother, Kathleen McDowell, in 1974, and now Michele consults a recipe card written in Kathleen's hand. Every year, Michele makes a big batch for her cookie exchange."

Provided by queenbeatrice

Categories Dessert

Time 45m

Yield 100 balls, 100 serving(s)

Number Of Ingredients 9

Ingredients

1 cup maraschino cherry, any color, drained well
1 egg
1 cup icing sugar
3/4 cup peanut butter
1 cup pecan pieces
1 cup finely chopped pitted dates
1 cup sweetened flaked coconut
16 ounces semisweet chocolate, about 16 squares
1/4 cup butter

Steps:

1.Finely chop cherries, then pat dry with paper towels. In a large bowl, whisk egg. Gradually whisk in sugar until evenly mixed. Using a wooden spoon, stir in peanut butter until well mixed. Then stir in pecans, dates, coconut and cherries until evenly distributed. Line a baking sheet with parchment or wax paper. Pinch off about 1 tsp (5 mL) mixture and roll into a ball. Place on baking sheet. Continue with remaining mixture. Refrigerate or freeze until firm, about 1 hour.
2.Coarsely chop chocolate and place in a small bowl with butter. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 minute Then stir until smooth. Remove balls from refrigerator. Poke a fork or wooden skewer into a ball. Dip into melted chocolate to completely coat, then lightly tap fork on edge of bowl to remove excess. Place ball on parchment.
3.Repeat with remaining balls. Refrigerate until chocolate sets, at least 1 hour, before serving or storing. If making ahead, place balls in a sealed container and refrigerate up to 1 week or freeze up to 2 months.

Nutrition Facts : Calories 60.8, Fat 5, SaturatedFat 2.3, Cholesterol 3.3, Sodium 16.4, Carbohydrate 4.9, Fiber 1.2, Sugar 3, Protein 1.3

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