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Red velvet cake is a soft and velvety crumb cake, traditionally red or reddish-brown, and thought to have originated in 19th/20th century America. Traditional recipes use non-Dutched, anthocyanin-rich cacao, and beetroot powder.
I’ve taken some of that inspiration into these energy balls. Cacao powder isn’t roasted so can be more bitter, but retains higher nutritional value. Alternatively, cocoa powder is made from beans that are fermented, roasted and more processed. You can use cocoa powder but up the quantity a little.
Ingredients:
200gms pitted dates
30gms ground almonds
25gms cacao powder (extra for rolling)
15ml coconut cream (or non-dairy milk)
15ml maple syrup
10gms coconut flour
5gms beetroot powder (extra for rolling)
1tsp vanilla essence
Method:
Blitz the dates in a food processor until smooth and then add all the other ingredients. If the mixture feels a little thick and sticky add a little extra coconut cream (milk), if a little too sticky, add extra ground almonds.
Roll out about a tbsp of the mixture into a ball, continue until you have used all the mixture and then roll the balls in either the cacao powder or beetroot powder. Place in the fridge to firm up.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.