Raw Chocolate Balls

Raw Chocolate Balls

BallPopsHandBliss Balls, Chocolate Balls, ‘Rum’ Balls, Tuffles; whatever you like to call them – they are delicious! There are approximately 4 million recipes online for different versions of these, and here’s why I like mine.

1. My recipe uses no dates. I don’t really have a problem with dates eaten in moderation, they are delicious and a natural fruit. They are however extremely sweet, and I find can often take over the flavour of raw desserts.

2. These balls are PACKED full of protein, good fats and nutrition from the nuts, seeds and tahini.

3. They are not overly sweet, and make use of the wonderful cinnamon, not only for flavour but to help with balancing blood sugar.

4. They are incredible easy to make, versatile, and use ingredients that you most likely have hanging around in your cupboard.

5. They are delicious and family friendly! If you need them for school lunches, just sub out the nuts with extra seeds.


So there you have it. Five great reasons to try out these balls. We have a birthday party coming up!!! (very exciting – any ideas welcome!) and so I fashioned them into ‘pops’ with the use of a fancy straw – kid appeal – very high – job done.


[headline]Raw Chocolate Ball Pops[/headline]


½ cup sunflower seeds

¼ cup hemp seeds (or quinoa flakes or pepitas)

¼ cup brazil nuts (or macadamias, cashews etc)

¼ cup tahini or almond butter (I used black tahini)

2 tbs chia or flax seeds

¼ cup coconut–desiccated, plus extra for rolling

2 ½ tbs raw cacao powder

1 tsp cinnamon

¼ cup of rice syrup or honey, or to taste

A pinch of sea salt

Up to a tbs water – depending on consistency

Blitz the nuts and seeds in a …

A sexy vegan fig & rhubarb birthday cake with vanilla almond cream.

A sexy vegan fig & rhubarb birthday cake with vanilla almond cream.

One year ago today I wrote my first blog entry for My Wholefood Romance! So, I thought it was only fitting to make a cake. I have chosen a fabulous recipe from wholefood icon Jude Blereau, and only made tiny changes, mainly because I didn’t have the ingredients! May I say, this is probably the best cake I have ever made. I know it’s hot today Melbourne, but run, don’t walk, to buy the ingredients and make this cake – STAT! You’re welcome.

In other hot news, stay tuned for the up and coming post featuring an interview with said wholefood icon. Jude generously shares her views and thoughts on a number of topics, including kids nutrition, eating well on the run, and her journey to where she is now. I can’t wait!

So, back to cake. Figs are in season here, so I had to use them! They have such an air of ‘special occasion’ to me, and are lusciously high in calcium, iron, magnesium, and B vitamins – what’s not to love! And let’s face it, figs are sexy!

The rhubarb got a guernsey thanks to my gorgeous Grandad who gave me a bunch from his garden on our last visit. It’s a perfect fit for this cake. The figs and the almond cream are a party in your mouth, and the rhubarb provides enough gentle tartness to compliment the sweet.

This is not a quickie. It is a loving process that will take you over an hour, but what a beautiful way to spend time. One of the reasons I love to cook is that it relaxes me, and sets me back on the straight and narrow if I have had a crazy day. It’s a time for grounding and creating, pretty cheap therapy really!