“Run” (Rum) Balls

Second recipe of the ’12 Days of Naughty made Nice’ is a take on a rum ball recipe. I am calling it my ‘run’ ball recipe, because this little ball is packed full of amazing plant-based proteins that could keep you running through the holiday season.

These little babies are so delicious. When I started making them, I had every intention of keeping them alcohol free. The it turned out that I had a terrible day yesterday and was in the most foul mood. No apparent reason. Probably hormones. Screamed at my husband, slamming doors, all the things a dramatic person like me might do to take it out on someone else. My husband grabbed our son and quietly walked backwards out the door and left me alone for a few hours to bake-off some of the crankiness…

So as I started making these it felt fairly therapeutic. I was really getting into taking my hormonal frustrations out on the nuts I was crushing and grinding. Then my mind started stirring trying to figure out why I was so cranky and rude to my husband. Next thing I know the bottle of dark rum is out and I’ve poured it into the recipe.

If you want to keep these little balls a true clean eating treat, then I would recommend to leave the rum out and use the almond milk. But hey, some days through the holidays are a little stressful so I won’t blame you if you happen to pour a little rum in there ;)

"Run" (Rum) Balls
 
Ingredients
  • 1 cup dates, pitted, soaked for 15mins in water
  • 1 cup raw almonds
  • ½ cup raw walnuts
  • ¼ cup raw pecans
  • 2 tbsp raw pumpkin seeds
  • ¼ cup cacao powder
  • ¼ tsp sea salt
  • 1 tbsp chia seeds
  • 4-6 tbsp almond milk or dark rum
  • ¼ cup unsweetened coconut flakes or cacao powder
Instructions
  1. Place nuts and seeds into food processor and make into a crumb-type texture. Place in a bowl and mix in cacao powder, chia seeds & salt.
  2. Place soaked dates into food processor and blend until smooth paste. Place into nut & seed mixture.
  3. Choose your poison (almond milk or booze) and mix all ingredients together.
  4. Take about a teaspoon of the mixture and form into balls.
  5. Cover in either coconut flakes or cacao powder. Freeze in airtight container until ready to use.

Homemade Holiday Peppermint Chocolates

This is the first in twelve posts that I have challenged myself to put up for the holidays. I wanted to find ways to have holiday treats that are not full of refined sugar, gluten-free options AND mostly vegan! Whoa! This is either going to be a really fun 12 days or complete epic fail…I will let you all decide.

First up! How about making your own homemade holiday peppermint chocolates? These were inspired by the classic holiday candy ‘After Eights’. I loved these growing up and could eat a whole box in one sitting. I kid you not. The base of this candy recipe comes from one of my favourite bloggers out there, Cara from Fork & Beans. Simply make this raw chocolate candy recipe and melt it on very low heat in a sauce pan until completely smooth. Place in piping bag and pour into molds, filling half way. Freeze forĀ  15 minutes. I used a variety of silicone ice-cube molds like plan circles, apples and Little Q’s personal favourite…LEGO men.

I was battling for days about how to do for the filling. I mean, really, this candy is normally FULL of shortening, confection sugar and all kinds of unhealthy things for you. Then I had an ‘a-ha’ moment as I stood in front of the flour shelf! Chia seeds! I’ve mentioned on here before how I love to use chia seeds as an egg replacer but it came to me that it could be used for the peppermint filling and would be nutritious and delicious! All you have to do is grind them in a clean coffee bean grinder, mix with the other ingredients and it will make a smooth paste. Place a little ball of paste in the center of the chocolate and freeze for another 10 minutes. Take molds out of the freezer and cover with remaining chocolate. Freeze until ready to serve.

This week’s Thrive Forward question on Facebook was ‘How do YOU maintain your healthy immune system?’. My answer was lots of dark leafy greens, exercise, sleep and a whole lot of laughter. Then I started thinking that this chocolate candy recipe – which I know is not a dark leafy green – but this little homemade candy is PACKED full of amazing immune strengthening properties. Raw cacao is full of antioxidants and minerals. Then you fill the candy with super food chia seeds, amazing hormone regulator maca powder, raw enzyme filled honey AND drops of stomach soothing peppermint oil…this recipe isn’t candy! No, my friends it is just amazing tasting medicine to keep your body strong through this holiday season.

Homemade Holiday Peppermint Chocolates

INGREDIENTS

Raw Chocolate Candy Recipe from Fork & Beans

Peppermint Filling

  • 2 tbsp chia seeds, ground in coffee grinder
  • 1 tbsp raw honey
  • 1 tsp maca powder
  • 2 drops pure peppermint oil

DIRECTIONS

1. Mix all chocolate ingredients in bowl. On very low heat in a sauce pan, heat the chocolate mixture so that it is smooth. Place in piping bag (or strong Ziploc bag with corner cut out) and pour into molds filling half way. Place in freezer forĀ  15 mins.

2. While chocolate is freezing, mix ground chia seeds, honey, maca powder & peppermint oil in small bowl until completely mixed and smooth. Roll into tiny balls and place in the center of the half filled chocolate molds. Freeze for 10 mins. (Tip: the chia mixture can get a little stick so I suggest wetting your fingers with cold water through out this process. It should be a greyish colour.)

3. Cover with remaining chocolate and freeze until ready to serve. Of course don’t forget to pop these out of their molds before handing them to guests ;) Eat quickly. The raw chocolate will melt fast in your hands!