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Turmeric Ginger Bites with Cinnamon

 

Preparation Time
25 minutes

Cooking Time
None - refrigerate for 30 minutes or until the chocolate coating has set

Serves
Makes approximately 20 balls

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • 14 Medjool dates, pitted
  • 120g ground almonds
  • 1 tsp. Lucy Bee Turmeric Powder
  • A pinch of Lucy Bee Whole Black Peppercorns, ground
  • A thumb-sized piece of fresh ginger, grated
  • ½ tsp. vanilla extract
  • 1 tsp. fresh lemon juice
  • ¼- ½ tsp. Lucy Bee Cinnamon Powder, to taste
  • 1 tbsp. chia seeds
  • 125g dairy-free dark chocolate, melted
  • Dried rose petals or desiccated coconut or Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, all optional for topping

Method

  1. In a high-speed blender, blend the Medjool dates, ground almonds, Lucy Bee Turmeric Powder, ground Lucy Bee Whole Black Peppercorns, grated ginger, vanilla extract and lemon juice, until fully combined into a very thick paste.
  2. Add the cinnamon and adjust to taste*. Add the chia seeds and blend until combined.
  3. Using a teaspoon as a measure, spoon out a heaped teaspoon of the mixture at a time and roll into little balls (it might help to wet your hands to do this to prevent the mixture sticking to you).
  4. Roll the balls in the melted chocolate and sprinkle with your optional toppings(s). Place onto a tray and refrigerate to set.
  5. Store in an airtight container in the fridge.
  6. *Tip: if you want a slightly firmer/drier bite, add more ground almonds to achieve desired consistency.

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