The recipe for these delicious gluten-free, dairy-free, egg-free and nut-free jaffa balls was given to me by chef Louise Miller who works at the Cabarita Resort, northern NSW. For a special gift Louise suggests you layer the dry ingredients in a jar, decorate with a ribbon and attach a copy of the recipe, highlighting the additional ingredients they will need.
- pepitas (shelled pumpkin seeds) - 1/2 cup
- sunflower seeds - 1/2 cup
- shredded coconut - 1/2 cup
- raisins - 1/3 cup
- fresh pitted medjool date - 1/3 cup, or use soft dried dates
- raw cacao - 1/4 cup (or use good-quality cocoa powder)
- maple syrup - 2 teaspoons
- pure vanilla extract - 1 teaspoon
- cinnamon - 1/2 - 1 teaspoon
- orange zest - 1 teaspoon or 2 drops orange oil
- mesquite powder - 1 tablespoon (optional)
Makes 12 - 14 balls
Place all ingredients in a food processor, and process for 1-2 minutes, until mixture combines and starts to stick together. You might need to add 1 - 2 tablespoons warm water (or freshly squeezed orange juice) to bring it together.
Roll about 1 tablespoon of mixture into balls and place in little patty cake papers, or roll in desiccated coconut.
Refrigerate until firm. You can keep these in the fridge for 2-3 days or they keep well in the freezer for a few months.
Lou’s Notes: The mesquite powder is ground from mesquite seed pods, rich in protein, calcium, magnesium, potassium, and iron. It has a slight caramel flavour and is great for balancing blood sugar levels. Mesquite powder can be hard to find, but they will still taste great without it.
My note: roll the balls in desiccated coconut for a pretty effect. You could also add some chia seeds to the mix.