I’ve just realised how long it’s been since I last posted. Getting ready for a baby is full on, let me tell you. We’ve spent most of September scouring online sources for good second hand deals (because why spend R10k on a pram when the baby’d be just as happy in a toy wagon? Plus then we can harness her to Tarka and not have to push her around. Kidding), meeting some really weird sellers through Gumtree and basically spending all our would-be savings on baby stuff. WHY DO THEY NEED SO MUCH STUFF? They are the smallest humans in existence and they come with several car loads of shit just to stay alive. If this is Murphy and his sodding laws, he clearly never had kids.
My cooking experiments have been at an all time failure high recently. I don’t know if baby brain is affecting my judgement – wait scratch that, I do know and it is. I’m like the uber dumb blonde valley girl version of myself. But there’s something in the air, because I’m making recipes and the stupidest things are going wrong. I think one day I’ll do an ultimate flops post, just so you can see the sometimes harsh reality of healthy cooking. Because it’s laugh or cry these days, I have no in between, so we might as well laugh!
One thing that did go right was these salted caramel balls. Like protein balls without the protein, simply because at the time I didn’t have any. But you can always sub in protein powder for something else…mix and match is my motto.
Insider tip: The caramel flavour comes from Tahini, a paste made from sesame seeds. It’s the healthy cook’s version of Carnation Treat Caramel…you know the one where you open the tin to have a few spoons and 15 minutes later you’ve scoffed the whole thing and have a stomach ache? That one.
Salted Caramel Balls
- 1/2 cup coconut flour
- 1/4 cup mixed seeds
- 2 tbsp tahini
- 1 cup dried dates, soaked in water
- 1/4 cup mixed nuts
- Generous pinch of sea salt
- 1-2 tbsp raw honey (sweeten just enough to retain that salted caramel taste)
- 1 tsp cinnamon
- Water or almond milk as needed to get slightly wet, sticky texture
- Desiccated coconut to coat
- Add nuts, tahini, seeds, honey, dates, coconut flour, sea salt and cinnamon to a food processor and process for 2-3 minutes until properly combined.
- Roll tablespoons of the mixture into balls and roll desiccated coconut.
- Place in the fridge for an hour to set.
- Store in fridge or freezer.