Cherry Bakewell Balls

Put the hangover chocolate down! It’s time for a quick and delicious snack recipe, seen as I know as a student I am always in need of a snack. These little balls should keep your energy levels up, whilst helping to ward off the dreaded Freshman 15…

Ingredients (makes 12-13 balls. 1 serving= 3 balls.)
  • 4 Crispbreads (I used Ryvita dark rye. Alternatively- and I think I prefer this- you can use 4-5tbsp porridge oats. Just reduce the milk by 1tbsp, adding the final tbsp. in a little at a time if needed, to form a pliable mixture)
  • 3 dates, chopped finely
  • 1/4 cup sultanas, minus 2tsp
  • 1/4 cup dried cherries, plus 2tsp
  • 3/4tsp almond extract
  • 1tbsp almond butter
  • 3tbsp plant based milk (I used coconut, but almond would probably work better. However, you can use what you have in)

  • First things first: empty all of the dried fruit into a dish, and pour over the milk. Allow to soften in the fridge overnight for the best results, although anywhere between 4- 8 hours should do just fine.
  • In a food processor pulse the crispbreads until they resemble breadcrumbs, and then add in the fruit and any remaining liquid, along with the almond butter and extract. Pulse the food processor, eventually for longer periods of time, until everything is well mixed. The ingredeints should come together to form a large ball.
  • Use a teaspoon to measure out 2tsp sized servings, and roll these into balls, before chilling in the fridge until needed. They should keep for about 3-4 days. 

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