Making Raw Chocolate Balls - When there is nothing worth watching on TV

House cleaning and laundry wasn’t keeping me busy on Saturday, so I decided to make some chocolate treats.

I was just tired of flipping channels each time a political ad came on, so I turned the TV off and started some house cleaning. After an hour or two, that got boring, so on to looking for something else to do. 

I have made these balls before, but used all dried plums(prunes).  The taste wasn’t the best, so I decided to mix the dried fruit this time.  This mix works very well and is quite tasty!  They are a little sweet with the amount of chocolate added, so the amount may be reduced to taste.

There is no added sweetener in this version ‘raw’ aka ‘un-cooked’ chocolate balls, as a candy bar is used instead of cocoa or unsweetened chocolate.

Raw Chocolate  Balls - Another Version


Ingredients1/2 cup pecans
1/2 cup Walnuts
1/2 cup natural almonds
1/2 cup dried dates
4 large dried plums (prunes)
1/2 cup raisins
1 3.3-oz. Dark Chocolate Bar (or 3-oz. (or less) semi-sweet baking chocolate)
1/4 tsp vanilla powder
1/2 tsp cinnamon
1/4 cup Unsweetened shredded coconut (used Let's Do Organic)

Procedure

·         Pulse the almonds to consistency of flakes

 

 

·         Add Remaining ingredients in a food processor, and pulse  about 3 or 4 times or until finely chopped

 

 

 

• forgot to add chocolate, so chopped and added it in and pulsed a few more times

 

 

·         Using (food service grade) gloved hands, shape into balls. 

 

 

They are ready to be stored, freeze spread apart first to prevent sticking together.

 

 

 

·         After freezing, place in a sealed container and return to freezer, restoring to room temp before serving. If not freezing store in a sealed container in the fridge.

 

 

I enjoyed one before returning them to freezer… Each ball is about 1 1/2 inches in diameter, so they can be made smaller.



Servings:  24
Nutrition (per serving): 89 calories, 5.5g total fat, 1.5g monounsaturated fat, 1.7g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 1.5g saturated fat, <1mg cholesterol, <1mg sodium, 17mg calcium, 96.4mg potassium, 5.3mcg folate, 34.2mg phosphorus, 1.8mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1mg zinc, 9.8g carbohydrates, 1.6g fiber, 8.3g net carbohydrates, 6.7g sugar, 1.8g fructose, <1g galactose, 1.9g glucose, 0g lactose, <1g maltose, 1.1g sucrose, <1mg stigmasterol, 1.7g protein.

Tips

 

Depending on which dates used, you may have to squeeze the mixture into the balls.

This batch used these chopped dates

 

 

instead of these - this type works best

 

Food service (sanitary) gloves can be purchased in large quantities at warehouses, smaller amounts can be found at stores like Wal-Mart. Read the label to make sure it says “approved for food handling” .

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© 2012 retiredwithnoregrets.blogspot.com

2012 - No Resolutions…… Just Baking My Gluten-free Favorites

While some stew over what to change for the new year, I just embrace another year.  It’s sort of like..been there…done that…  DO instead of promising!

Late in the afternoon, I finally got around to baking a loaf of bread that had the flours mixed a week ago.  One of my favorite things to add to baked items is dried fruit.  So, a loaf of Cinnamon Dried Fruit Bread was made.  Since it was the first time making it, the loaf is small and baked in a large loaf pan.  I also used a thermometer to test if the inside had reached 200 degrees F.

The Cinnamon Dried Fruit Bread loaf turned out perfect.   It doubled in size, has a great texture and can be sliced thin without crumbling (with a bread or electric knife).  Even the taste is what I expected….. a slight hint of molasses and raisins.



I had a couple slices with my morning omelet.  I also bought some Coconut Manna that I have been hearing a lot about.  Unfortunately, I had not softened and stirred it like I should have.  So it is now sitting in a container of warm water, so it can be remixed.  This is like the ‘natural’ butters that have oil on the top… that have to be stirred.





Instead of the usual New Years ‘good luck food’, I made a few improvisations with one of the items.



I did make one item on the ‘good luck’ food list: Black-eyed peas!



Now the recipe for the bread!


Cinnamon Dried Fruit Bread (Gluten-Free)


Ingredients


Wet Ingredients
1 1/3 cups water, 80°–90°F
3 Tbsp grape seed oil
2 Tbsp Raw Honey
1 tbsp molasses, full flavored

Add Ins6 Prunes, chopped finely
1/4 cup raisins, chopped

Dry Ingredients

3 tsp Yeast, Active Dry
Flour mix1/2 cup sorghum flour
1 tbsp quinoa flour
1 tbsp amaranth flour
1 tbsp arrowroot flour
3/8 cup millet flour
1/4 cup chickpea flour
1/4 cup potato starch
3/4 cup brown rice flour
3/4 cup Expandex (modified tapioca starch)
4 1/2 tbsp dried milk powder (a very fine powdery brand like Sanalac)
1 tsp ginger
1 1/2 tsp xanthan gum
1/2 tbsp sugar
1 1/4 tsp salt
1/3 tsp unflavored gelatin

Procedure
1. all ingredients should be at room temperature
2. Combine all of the dry ingredients in a stand mixer bowl, turn on low to mix.
3. Combine the Wet Ingredients in a large measuring cup, and stir to mix. Stir to mix in raw honey.  If not completely mixed, warm the liquids, but allow them to cool, so as not to kill the yeast.
4. Chop the dried fruits  into small pieces; add just a sprinkle of flour to assist. Set aside
5. With mixer running on low, gradually add Wet Ingredients to bowl.  Scrape down, return mixer to low.  Gradually add in chopped dried fruit, so to prevent it clumping.  After all fruit has been added, scrape down the bowl.  Turn the mixer on a 'beat' setting and allow the dough to 'beat' for at least one minute.
6. Meanwhile, grease your baking pan generously with shortening.

7. Scrape the finished dough into the prepared baking pan.  Smooth out with a damp spatula.  Smooth the top with a small amount of oil.  Cover with cellophane wrap and allow to rise to double in a warm place.  Do not rush dough.  Allow it to rise.







8. Preheat oven to 350 F.  Bake for  about 60 minutes or until center of loaf reaches 200 degrees F
9. Remove to cooling rack to cool.

10. Store any left-overs, unsliced in an airtight  bread bag on the counter for up to 2 days or in refrigerator for  up to 5 days.




Servings: 16

Yield: 1 loaf  12 to 18  slices, depending on thickness

Nutrition (per slice): 166 calories, 3.3g total fat, &lt;1g monounsaturated fat, 1.9g polyunsaturated fat, &lt;1g linoleic acid, &lt;1g saturated fat, 1.4mg cholesterol, 30g carbohydrates, 2.2g fiber, 27.9g net carbohydrates, 7.9g sugar, 0mg stigmasterol, &lt;1g starch, 2.3g fructose, &lt;1g galactose, 2.5g glucose, &lt;1g sucrose, &lt;1g maltose, 207.9mg sodium, 140.4mg potassium, 3.4g protein, 31.8mg calcium, 65.2IU vitamin a, &lt;1mg vitamin b6, &lt;1mcg vitamin b12, &lt;1mg vitamin c, 10.6IU vitamin d, &lt;1mg vitamin e, 2.1mcg vitamin k, &lt;1mg iron, &lt;1g lysine, 1.3mcg selenium, &lt;1mg thiamin, &lt;1mg zinc, 0mg caffeine.