VEGAN SALTED CARAMEL ALMOND BALLS #SNACK #HEALTHYFOOD
I'm on somewhat of a caramel kick recently, and next are these Salted Caramel Almond Balls. Adjusted from my Vegan Caramel Chocolate Almond Fudge Bars, these are without the chocolate and rather are come in cooked almonds pieces for to a greater extent a solid tidbit.
To make these, you mix together flaxseeds and hemp seeds, with oats and almonds. Include medjool dates which brings the caramel flavor and a fudge like surface. Fold the blend into balls and coat in broiled almonds pieces!
These Salted Caramel Almond Balls are:
- gluten free (in the event that you can have oats)
- 7 fixings
- oil free
A few NOTES FOR YOU:
- Make a point to mix the seeds before including different fixings, until they are very fine in surface. At that point the equivalent with the oats and almonds. You need them to be smooth in surface.
- In the event that the dates are somewhat hard, I like to place them in a bowl of high temp water, only for a couple of moment to mellow them. Channel and dry them before utilizing.
- I utilize a vanilla concentrate that is exceptionally fluid. On the off chance that you utilize one that is more syrup side you may need to include an additional date if the blend appears to be excessively dry.
INGREDIENTS :
- 1/2 cup + 2 tbsp raw almonds
- 1/4 cup golden flaxseeds
- 1/4 cup hulled hemp seeds
- 1/2 cup rolled oats
- 200g medjool dates, pitted and quartered
- 1 tsp vanilla extract
- 1/4 tsp salt (or to taste)
INSTRUCTIONS :
- Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside.
- Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consistency as well.
- Add the dates, vanilla and remaining 1/8 of the salt and blend until everything comes together and looks fudge like.
- Roll the mixture into tablespoon sized balls. After you make each ball, roll them into the almond pieces. Doing this as soon as you rolled the mixture into a ball, ensures the almonds stick easily. Refrigerate for one hour or until cold before enjoying. Store these in the fridge.
For more detail : http://bit.ly/2YscVkG
