‘Bite into a fresh ginger root, and you will feel the sun’s fire stored in the paper brown wrapper’. ~Anonymous
Try this refreshing ginger nut balls for a healthy raw treat, and a potential way to ease the stomach if you tend towards upset during air travel.
1 cup Medjool dates (soaked in hot water for 15 mins)
1 cup cashews (soaked in water for 30 mins)
2 tbsp raw cacao powder
2 tbsp raw cacao nibs
3+ tbsp raw sesame seeds
3 – 4 tbsp fresh ginger juice (grate fresh ginger then squeezed through cheesecloth
1/2 tsp cinnamon
Pinch of salt
2 tbsp raw shredded coconut (lightly toasted if you wish)
1 tbsp almond or Brazil nut butter (optional)
Drain dates, reserving about 3 Tbsps. Drain nuts.
Combine in a food processor to a fine paste.
Transfer paste to a bowl, and add in remaining ingredients until mixed thoroughly. Taste and add more ginger juice to taste.
Keep a bowl of water nearby, keeping your fingers wet as you roll up sticky balls from your mixture; about 1 tsp for each ball. Place balls on tray covered with wax paper.
Refrigerate balls for at least 1 hour, and as long as overnight.
Remove from the refrigerator, and roll alternatively in coconut nectar and shredded coconut. I like them with Brazil nut butter (you can use any straight nut butter though). If you want to try this recipe this way, combine the nut butter and a little coconut nectar to loosen the butter, making it suitable to roll the balls in. Roll balls alternatively in nut butter/coconut nectar and coconut until you have enough topping to suit your taste.
Another option is to top the balls in a mixture of cocao and melted cocao nibs.