By: Hollie M. Hunt-Last, D. C’Ed. ROHP/RHN – Moncton, NB
“If you liked the carrot balls from an earlier post, you will also like these – there is no baking and they are a FROZEN TREAT! Great for the summer time! It’s the orange extract that gives them their refreshing flavor.”
Prep time: 15 min (+soaking almonds + chilling time)
Yields: approx. 15 balls
- 1 cup shredded fresh zucchini (one medium-sized zucchini)
- 3/4 cup pre-soaked almonds *
- 2/3 cup minute oats
- 1/4 cup coconut nectar (or honey or agave syrup)
- 1/4 cup dried cherries or cranberries or currents or raisins (pick just one type of dried fruit)
- 1/3 cup diced fresh pineapple
- 1/4 cup chopped walnuts
- 1 tsp EACH orange and vanilla extracts
- ½ tsp EACH ginger and nutmeg
- Optional topping: sesame seeds
- Shred FRESH zucchini in food processor with the grater blade.
- Transfer to large bowl. Add diced pineapple, dried fruit, flavorings, and walnuts.
- Insert knife blade into food processor.
- Add minute oats. Allow to process until they are refined, but not turned to flour. Add to bowl.
- Put the drained, soaked almonds in the food processor with the knife blade. Allow to process until they are mealy, with a slight crunch, and not turned to butter. Leave the almonds in processor.
- Add the complete mixture of the bowl to food processor with almonds. Blend just until well mixed together.
- Pour the ingredients into the bowl and scoop out one ball at a time, ‘forming’ gently with fingers.
- Sprinkle the balls with sesame seeds (black and white) if desired.
- Store in FREEZER, as these will not retain their form when thawed. Not to worry – they won’t get too hard to eat. They are, however, best when they are ALMOST frozen; so, keep in freezer and set out for 15 minutes or so before serving. Best put on wax paper and not directly on the plate.
* Almonds take approximately 6 hours to fully soak. Soaked almonds should be kept in the refrigerator.