Sesame, peanut butter and maca energising balls by @panaceas_pantry Recipe⠀ Ingredients⠀ ½
Sesame, peanut butter and maca energising balls by @panaceas_pantry Recipe⠀ Ingredients⠀ ½ cup smooth peanut butter ⠀ ¼ cup hulled tahini⠀ ½ tsp good-quality salt ⠀ 3 Tbsp ceres organics rice malt syrup⠀ 1 Tbsp maca root powder⠀ 2 Tbsp coconut flour⠀ ⠀ Chocolate coating ingredients⠀ ⠀ ¼ cup cacao butter⠀ ¼ cup coconut oil⠀ ¾ cup raw cacao powder⠀ 1 tsp vanilla extract⠀ 2 Tbsp rice malt syrup⠀ ⠀ Method⠀ ⠀ To make the balls⠀ 1. Add peanut butter, tahini and rice malt syrup to a medium mixing bowl and stir with a spoon until even and well combined. ⠀ 2. Sift in coconut flour, salt and maca powder, and mix through until a stiff dough forms. If your mixture is too runny (it should be stiff enough to roll) and extra coconut flour.⠀ 3. Measure out 1 Tbsp of the mixture and, using wet hands, roll into a ball shape. Place on a parchment-paper lined tray. Repeat with remaining mixture and then set in the freezer for 1 hour.⠀ ⠀ In the meantime, get your chocolate mixture ready. ⠀ 1. Grate cacao butter and set in a heat-proof bowl over a saucepan over simmering water. Melt slowly (if you want to keep the chocolate raw, do not let it exceed 45 degrees C). 2. Once liquified, add remaining ingredients, and whisk together until smooth.⠀ 3. Remove chocolate from heat and set aside to cool and thicken.⠀ 4. Remove balls from freezer and, using a fork, dip each ball into the chocolate and set again on the parchment paper. If needed, set the chocolate in the freezer until firm (you will not need to do this step in cooler weather). Store in an air-tight container in the fridge (1 week) or freezer (1 month). Enjoy! #letscookvegan -- source link
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