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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
Lip blushing is an advanced semi-permanent makeup treatment designed to enhance the natural tone, shape, and symmetry of the lips. Using cutting-edge PMU technology and ultra-fine needles, we delicately implant pigment into the lips to create a subtle tint that looks effortlessly natural.
Such is the power of advertising in my formative youth, that the words ‘Bakewell tart’ seem inextricably linked to Mr Kipling.
Trust me, this tastes nothing like it’s been living in a box on Tesco’s shelves these last months…
