Trail Mix Ball Recipe

5 Comments Trail-in-a-mix-balls

Thanks to Derek I am posting up this delicious tasty snack recipe to share with you all. Inspired by the raw balls we have with coffee at the local café, this recipe contains a nice little spread of wholesome ingredients for a quick boost of energy.

Not quite a raw ball because we’ve roasted the hazelnuts to bring out more of the flavour, however to make the balls raw and nut free, replace nuts with oats. We like to use Medjool dates for their lovely hint of caramel, other options include a mix of Chinese dates or good quality sultanas.

Easy to make, we store the balls in the fridge and throw a couple in a small zip-lock bag when we head out for a cycle. Although they keep well in the backpack, on a hot summer’s day the coconut oil does soften a little.

If you’ve never made these style of balls before, you may not have all these ingredients on hand. Something I did a while back was purchase a couple of jars, they don’t have to be big ones and I fill up with these staples, keeping them topped from grocery shops visits. Having a couple of other recipes that regularly calls for these ingredients makes the jar system really handy and you’ll have plenty of delicious sweet snacks to create.

Also, if you don’t have everything on hand you can alter the recipe as you please, so as long as you have the bare essentials of dates, cacao, nuts or oats and coconut oil.

Enjoy!

 

Trail mix in a ball

14-16 balls

Ingredients

  • 1 cup cup pitted dates chopped
  • 1/2 cup roasted hazelnuts
  • 1/4 cup raw almonds
  • 1/4 cup raw pecans
  • 2 tbsp desiccated coconut
  • 1/4 cup chia seeds
  • 2 tbsp mandarin or orange juice
  • 1/4 cup dried cranberries
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup cacao
  • 1/2 tsp ground rock salt
  • 2 tbsp coarsely grated dark chocolate
  • 1/3 cup desiccated coconut for rolling the balls in

Instructions

  1. Preheat oven to 170 degrees celcius
  2. Roast hazelnuts in the oven on a tray lined with baking paper for about 15 minutes. Watch carefully to avoid burning the nuts. When ready pull out and leave to cool slightly. Rub in a teatowel to remove the skins.
  3. Tip 1/3 cup desiccated coconut onto a plate and put aside
  4. Combine all ingredients except for the nuts in a food processor, blender or thermomix. Blend. Mixture should begin to form a sticky paste
  5. Add the chocolate, hazelnuts, almonds and brazil nuts and blend even further
  6. Spoon mix into small balls and roll on coconut
  7. Store in a airtight container in the fridge

Notes

Add 1/4 cup of Hemp Seeds for added protein. Unusually in Australia, hemp seeds are not allowed for human consumption but you can get your hands on some at the local health store. Before I begin making the balls, I place the dates in a small bowl with 2 tbsp of hot water to soften them as our blender isn't the best.

http://waytoomuchcoffee.com/home-kitchen/trail-mix-ball-recipe/


Posted in - kitchen @ Home & Recipes on November 18th 2016

As of now (5) people have had something to say...

  • Anne - Reply

    November 24, 2016 at 1:29 pm

    Sounds yum!

    • leanne - Reply

      November 25, 2016 at 1:07 am

      They go so quickly too, hard to make them last for the week 🙂

  • Chris @ Talesofakitchen - Reply

    December 12, 2016 at 12:00 am

    Sounds yum! And perfect for the festive season with that flavor combo

    • leanne - Reply

      December 22, 2016 at 9:25 am

      Thanks! I love the hazelnut!

  • Meagan - Reply

    April 29, 2017 at 5:04 am

    This recipe looks great. Hazelnuts, almonds and brazil nuts are very nutritious as well. Thanks a lot for sharing this great recipe.

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