The Educated Eater Canada

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

 Ingredients:

• 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

Directions:

1. Shred FRESH zucchini in food processor with the grater blade.
2. Transfer to large bowl. Add diced pineapple, dried fruit, flavorings, and walnuts.
3. Insert knife blade into food processor.
4. Add minute oats. Allow to process until they are refined, but not turned to flour. Add to bowl.
5. 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.
6. Add the complete mixture of the bowl to food processor with almonds. Blend just until well mixed together.
7. Pour the ingredients into the bowl and scoop out one ball at a time, ‘forming’ gently with fingers.
8. Sprinkle the balls with sesame seeds (black and white) if desired.
   
9. 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.

Notes:

* Almonds take approximately 6 hours to fully soak. Soaked almonds should be kept in the refrigerator.