Tonight I created magnificent vegan, sugarless chocolate nut mounds. Imagine macaroons and fine dark chocolate better than you’ve had before. It’s a modified version of Sarah Wilson‘s “my sugarfree nutballs“, which is derived from another recipe. I made an extra large batch, so use a fraction of my recipe if you aren’t wanting to prepare a mountain of these.
- 1 ~500g jar of almond butter
- ~500g cashews (ground in a food processor)
- 1 cup cocoa powder
- 3 cups shredded coconut
- 200g margarine
- 100g milled flax seeds
- vanilla and chili powder to taste
Mix ingredients in a large mixing bowl until the solids have all become moist. Plop globs onto a wax paper-covered cookie sheet and refrigerate for about an hour.
Sarah Wilson had the following to say about her own recipe:
Three things you need to know:
1. These balls of goodness are so healthy and anti-oxidising that you can eat them for breakfast. And just to test the theory, I did so this morning.
2. They are not addictive and you won’t eat the whole lot in one sitting. How so?
They contain ZERO sugar
They are rich in good fats that fill you up pleasantly and fast. Seriously, no desperate hankerings afterwards.
3. Lizzie and I are the two most impatient women on the planet: we whizzed these together in three minutes, including the taking of pretty pictures.
Her blog is one I have enjoyed following for a while; there’s a lot of great content to sift through and her energy is inspiring.