Living alone means two things. One: You can eat whatever you want, whenever you want (win). Two: You can buy whatever you want, whenever you want (also win). But after living on my own for a few weeks, I realised three things. One: I always forget to buy snacks when I’m grocery shopping. Two: I can’t justify spending money on junk food. Three: I’m awful at cooking for one.
So to solve the first problem.
I took advantage of the fact that I’m always forgetting to buy snacks at the supermarket and decided to reignite my passion for creating vegan treats. So I’ve been baking. Or not baking. Either way, I’ve been doing it lots. And I’m loving it.
These little gems came about when my bag of desiccated coconut was too big to fit into my tupperware container. So instead of being wasteful and throwing out a quarter bag of desiccated coconut, and to cure my sweet tooth cravings, I decided to get a little experimental in the kitchen. And ta-da! These little balls of goodness were created.
They’re a little bit rum n’ raisin, a little bit coconut rough and a whole lot good. (Bad English, but you know, going with the theme…) Some gorgeous neighbours of mine gave me a bag of freshly dried, chemical-free sultanas, and hence the rum n’ raisin part was born! Full of ridiculously healthy fats, magnesium, omega three, a tonne of protein and a teeny kick of sweetness in the lowest fructose and GI form possible, my ‘Rum N’ Raisin Protein Balls’ are quickly becoming a staple in my fridge for when I’m needing that little 3pm (okay, after dinner too…) pick me up.
Ingredients to make 10-12:
- Desiccated coconut (I’d estimate I used a cups worth)
- 2tbsp raw cacao powder
- 2tbsp flaxseed meal
- 2tbsp chia seeds
- Rice malt syrup (to your taste)
- Vanilla stevia drops (to your taste)
- 2 big tbsp unrefined coconut oil
- A big handful natural sultanas.
- Begin by mixing all the dry ingredients together until well combined.
- Stir through the wet ingredients.
- Form into balls of about 1tbsp worth of mixture.
- Place onto a tray/plate and pop in the fridge for 10-15 minutes.
- Store in a sealed container in either the fridge or freezer.
– The Ugly Chef