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Posted July 15, 2013 by Jennifer Lam (Jenius) in Desserts & Sweets
 
 

Raw vegan truffle balls and The Sweet Swap

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The blogging community is an amazing thing. I’ve met so many incredible people through blogging and some have become life long friends. I was really excited when bloggers, Sara of Belly Rumbles and Amanda of Chew Town announced that they were hosting The Sweet Swap for Australian food & lifestyle bloggers!

The concept behind The Sweet Swap is that each blogger is matched with three other bloggers who each mail off parcels of homemade sweets to their matches. I loved the surprise factor involved. None of us knew who had us, only who we had to send sweets to!

What hooked me onto The Sweet Swap though, was that it was partnering with ChildFund, an organisation which works to eliminate the effects of poverty for children in developing
countries. One of the focuses of their work is nutrition and food
security. Our registration fee for The Sweet Swap was donated to
help improve nutrition for children and their families.

I’m not very good at making sweets at all, as it often involves measuring ingredients and following a recipe with careful precision. I’m the type of carefree home-cook who likes to cook on a whim. Things have been crazy on my end lately, so the last thing I wanted was a dessert flop in the kitchen. It wouldn’t be fair if my three matches received no sweets at all! Paired with my recent weight loss success (I’ve lost 10kg since my heaviest last year!!), I decided to try a few recipes from Raw Food by Erica Palmcrantz and Irmela Lilja and spread the joy of eating super healthy. Healthy doesn’t have to be boring.

The Sweet Swap by Australian food bloggers - raw protein balls

I couldn’t decide between three recipes so ended up making them all! My trio of raw vegan truffle balls were:

  • Cashew, lime and coconut (my fave of the three!)
  • Black sesame, anise and carob “licorice”
  • Ginger, cinnamon, fig and walnut

Raw vegan balls

I can’t stress how easy these are to make. Once you have all the ingredients laid out, it’s just a matter of throwing them into the food processor!

They’re so nutritious and really do hit the spot when you reach three-thirtyitis.

Cashew, lime and coconut raw truffle balls

Black sesame, anise and carob licorice-style raw vegan balls

Cashew Balls with Lime and Coconut
Recipe from Raw Food by Erica Palmcrantz and Irmela Lilja

Makes 6 – 8 table tennis sized balls

Ingredients
1 cup cashew nuts
1/2 cup raisins
Pinch of salt
Zest from 1 lime
1 or 2 tablespoons lemon juice
Coconut flakes, for rolling

Method
Coarsely chop the cashew nuts in a food processor.

Add raisins and mix until the ingredients congeal.

Add the salt, lime zest, and lemon juice.

Mix thoroughly.

Roll the dough into balls, and roll them in coconut flakes.

 

Ginger and Cinnamon Balls
Recipe from Raw Food by Erica Palmcrantz and Irmela Lilja

Makes 6 – 8 table tennis sized balls

Ingredients
4 dried figs
4 fresh dates
1/2 cup walnuts
1/2 cup raisins
1/4 inch of fresh ginger, peeled
1/2 tablespoon cinnamon
Juice from 1/2 of a lime
Chopped walnuts, for rolling

Method
Put the ingredients in a food processor, mix until it becomes like dough.

Add extra lime, ginger and cinnamon if desired.

Make small balls, and roll them into walnuts.

Freeze the extras and you’ve got a quick fix for the next time you want something sweet!

Licorice Balls
Recipe from Raw Food by Erica Palmcrantz and Irmela Lilja

Makes 6 – 8 table tennis sized balls

Ingredients
1 cup tahini (Blend 1 cup raw sesame seeds in a blender, then add 1/2 cup of either canola or flaxseed oil until you achieve a consistency like peanut butter)
4 tablespoons black sesame seeds, ground
Pinch of sea salt
4 teaspoons carob powder
2 1/2 teaspoons anise
Whole black sesame seeds, for rolling

Method
Coarsely Blend all the ingredients in a bowl. Use a little more or less carob and anise, depending on your taste preferences.

Roll the balls in the whole sesame seeds.

Surprise sweets delivery from Jenius for The Sweet Swap

My packages were loosely wrapped with gold paper, paper doilies and twine and posted out.

In return, here’s what I received:

The Sweet Swap - fudge
Chocolate, rum & raisin fudge, and vanilla fudge, by Nic Cooks

The Sweet Swap - moustaches
Chocolate and peanut butter moutsaches, raspberry and white chocolate ganache moustaches, and dark chocolate freckle moustaches by Natasha of Playing House

The Sweet Swap - caramelised nuts
Sweet and salty bites…caramelised nuts by Shari of Good Food Week

Click on The Sweet Swap logo below to see all the sweet treats other bloggers created!

The Sweet Swap


Jennifer Lam (Jenius)

 
Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Having grown up in a family where food was always at the centre of all celebrations, family events and milestones, Jen is obsessed with capturing irresistible flavours and stories from myriad cultures. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering people to have good food and invigorating adventures - because life is too short for mediocre meals or dull travel. Her hobbies are breakfast, lunch and dinner. She's globally curious, passionate about female entrepreneurship, is a soy chai latte fanatic, and loves vintage, dressmaking and photography.