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Salted maple-almond balls

Salted maple almond balls- Simmer maple syrup in a saucepan over medium-high heat until caramelised. Remove from heat and stir in coconut oil.

By Emma Knowles
  • 15 mins preparation
  • 3 mins cooking

Some people might call these bliss or energy balls - we call them can't-stop-at-one delicious. These little bites of goodness, with a good whack of salt cutting through the sweetness, make the perfect lunchbox snack or after-dinner treat. We've rolled ours in extra coconut, but they could also be dusted in raw cacao to make them look like truffles.

Ingredients

  • 125 ml maple syrup (½ cup)
  • 40 gm coconut oil
  • 250 gm almonds
  • 100 gm moist coconut flakes or shredded coconut, plus extra for rolling
  • 130 gm pitted dates, coarsely chopped
  • 20 gm roasted sesame seeds
  • 20 gm cacao nibs
  • 1 tsp vanilla bean extract
  • Finely grated rind and juice of ½ orange

Method

Main
  • 1
    Simmer maple syrup in a saucepan over medium-high heat until caramelised (3-4 minutes).
    Remove from heat and stir in coconut oil.
  • 2
    Process almonds and coconut in a food processor until finely chopped but not so much
    that they lose their texture. Add dates and process to combine. Transfer to a bowl, add sesame seeds,
    cacao nibs, vanilla, orange rind and juice, maple mixture and 1½ tsp sea salt flakes, and mix with
    your hands to combine well. Roll into walnut-sized balls, then roll in extra coconut. They’ll keep in the
    fridge in an airtight container for up to a month.