PHILLIPA'S CHOCOLATE NUT BALLS

In January we had the delicious and privileged experience of being invited by friends to attend a dinner party at their house. They hired an ayurvedic chef for the evening - Phillipa Joy. The food was delicious!


Ayurveda uses the inherent principles of nature to help bring balance to body, mind, and spirit. Phillipa used fresh seasonal ingredients for each course, including tasty morsels from both her's and our host's garden. She kindly shared one of her recipes with me and she has allowed me to share it here with you. I made a few little modifications and so include them along with Phillipa's recipe.



Chocolate Nut Balls


Nut Balls:

1 cup raw macadamias

1/2 - 1 cup desiccated coconut (I used 1/2 cup)

fresh zest of 1 orange

1 tsp. cardamom powder

1 tsp. beetroot powder or pink pitaya/dragonfruit powder to aid pink hue colour (I used dehydrated strawberry powder)

1 Tblsp. rose petals

1 Tblsp. rosewater (I omitted this as I didn't have any to hand)

Dash of maple syrup (optional)

1 Tblsp. coconut oil (or more if required)


Blitz nuts, coconut, orange zest, cardamom, strawberry powder, and rose petals in Thermomix or a similar appliance until it forms a fine paste.

Taste your mixture to see if you would like to add maple syrup. Add it now if you would like and mix in well.

Blitz in 1 Tblsp soft/melted coconut oil. If your mixture is crumbly and/or dry you can add some more coconut oil, 1 Tblsp at a time.

Roll mixture into small balls (approximately 1 tsp per ball) and place onto a tray lined with baking paper. Place in the freezer to harden.


Chocolate coating:

100 g Living Koko Koko Duo (or similar good quality dark chocolate)

pinch of salt

1/2 tsp cinnamon powder

1/2 tsp cardamom powder


Melt chocolate over a bain-marie. Add salt and spices.

Drop each frozen ball, one at a time, into the chocolate mixture. Use 2 spoons to help roll and coat each ball in the chocolate mix.

Once coated place back on the lined tray and decorate with small rose petals, fennel seeds, lavender, and/or calendula petals on top of each ball.

Place in the fridge/freezer to help set.

Once set you can transfer them to a sealed container and try not to eat them all at once.

Keep in the fridge or freezer.


Phillipa offers ayurvedic health consultations, catering, and workshops. You can find her at

ayurvedajoy.com

@ayuvedajoy

infoayuvedajoy@gmail.com


I wish you all the best with your Chocolate Nut Ball making, please let me know how you get on and/or if you make any modifications to the recipe.


xx Freya

52 views1 comment

Recent Posts

See All