• • • • ' . • -, , Very cherry balls Sweet, pretty, easy to pack and nutritious, these little balls are essentially just fruit and nuts turned into small treats. They make you feel like you're eating something special! 4-6 dates, pitted/stoned 50 g/1/3 cup dried cherries 225 g/¾ cup ground hazelnuts 1 tablespoon ground flaxseeds ground cinnamon, to taste Bourbon vanilla powder, to taste a little raw almond milk, if needed coconut flour, cocoa powder or coarsely ground nuts, for coating MAKESlS-20 Put the dates and cherries in a bowl, cover with warm water and allo,v to soak for 20 minutes or until soft. Drain the dates and cherries and reserve the soaking water. Put the soaked dates and cherries in a food processor or blender and blitz until blended into a thick paste, adding a little of the reserved soaking water, if needed. Mix together the ground nuts and seeds and add cinnamon and vanilla powder to taste. Add the pureed fruit and mix well to get a smooth, thick paste. Add a little milk if t�e mixture is too dry. Take portions of the mixture about the size of chocolate truffles and roll into balls ;vith your hands. Roll them in any (or all) of the suggested coatings. Transfer to the fridge to chill for at least 1 hour before serving. ON-THE-GO 31 Brownie Bars Need a healthy way to satisfy chocolate cravings? Take these five ingredients and blitz yourself a raw, vegan chocolate brownie in no time at all! 300 g/2 cups cashews 120 g/3/,. cup walnuts UO g/1 cup raw cacao powder 100 g/'/s cup soft dates, pitted 1 tablespoon coconut oil agave or pure maple syrup, to taste (optional) deep, 22 x 15-cn1/9 x 6-inch baking pan or container, lined with baking parchment (optional) MAKES6 Put all ,he ingredients in a food processor and blitz un,il they are well combined and you have a smooth and rather sticky paste. !f it is too dry, add 2 or more tablespoons of agave or maple syrup. Scrape the mixture into the prepared baking pan and smooth level with your hands. If you don't have tl--te correct size of pan, lay a sheet of c\ingtilm/plastic wrap on a board, scrape the mixture onto the sheet and shape it with your hands into a rough rectangle about 2.5 cm/1 inch thick. 1JVrap in cling film/plastic ,,vrap. Refrigerate for 1 hour before cutting into 6 squares to serve. ENERGY BITES, BALLS & BARS 41 • ' 1 • I, l . . . V: .. • 'I • • • .. . . ' - . . . •• • . . • • Spicy tomato kale chips These kale chips are moreish but beautifully light too, so eating too many in one go is not a problem! 1 head of curly kale or 1 packet of pre-chopped curly kale (about 50 g/1¾ oz.), torn into small pieces and washed and thoroughly dried 1 large tomato, quartered 3 sun-dried tomatoes (dry not marinated ones, with no added sugar) 1h teaspoon paprika ¼ teaspoon ground cumin pinch of sea salt 1/a-¼ teaspoon cayenne pe'J)per freshly ground black pepper SERVES 6 Preheat the oven to 2oo•c (400•F) Gas 6. Line a baking sheet with foil. Place the dry kale pieces in a large bowl. Put the tomato and sun-dried tomatoes in a food processor. Pulse until smooth, scraping down the sides of the bowl as you go. Add the paprika, cumin and salt, then as much cayenne and black pepper as you like, depending on how spicy you 'Nant your chips to turn out. Process the mixture again, then pour it into the bowl of kale. Using your hands. toss the kale so that it is evenly coated in the tomato mixture. Spread the kale pieces onto the prepared baking sheet and bake in the preheated oven with the door slightly ajar for about 14-16 minutes. You will know the kale is ready when it is totally crispy and thin. If you can resist eating it all immediately, store it in an airtight container for about 4-5 days at room temperature. GRAZING 67 Next >