Tuesday, May 15, 2012

Carob Ginger Balls

The idea for these balls was created from my love of ginger salad dressing topped with sesame seeds.  Ginger and sesame go so well together and I am an avid lover of dark chocolate covered ginger.  I wanted to make something healthy that would satisfy hunger, sweet cravings, and need for energy.  Then, Carob Ginger Balls were born!

Makes 24 Balls
1/2 raw almonds
1/4 cup raw sesame seeds
1/4 cup raw sesame seeds for rolling the balls in
1/4 cup raw sunflower seeds
1/2 cup raw carob powder (if you can't find this, grind up carob chips into a powder)
2 tbsp green powder
1 tsp chlorella powder
1 tsp spirulina
1/2 cup honey
1/2 tsp ground cinnamon
1 tbsp chopped candied or dried ginger

1. Grind the almonds, sesame seeds, and sunflower seeds in a spice/nut/coffee grinder into a fine meal.
2. In a medium bowl add your seed and nut meal, carob powder, green powder, chlorella powder, spirulina powder, honey, and cinnamon.  Mix well with a large spoon.
3.  Add chopped ginger and mix well.
4.  On a separate plate, sprinkle 1/4 cup raw sesame seeds.
5.  With clean, dry hands take a pinch of the dough roughly the size of one heaping tablespoon and roll into a ball.  Roll the ball onto the sesame seeds to make a "candy" coating.  This will give the balls a nice crunch like candy. Repeat until all the dough is gone.
6.  Place the balls on a large plate or tray.  Cover with plastic wrap (I like to cover with parchment paper first then plastic wrap) or place in a sealed container.  Let the balls sit for 12 to 24 hours in the refrigerator before enjoying.  Balls will keep for 2 weeks in sealed container in the refrigerator.
*These balls hold their shape extremely well and can travel without getting mushy!
*pictured here with High Energy Almond Balls

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