Today is Day 6 of my personal challenge to replace refined white sugar with healthier alternatives in the food I cook.
It’s been an interesting challenge so far and in the process I’ve gone a bit mad on making healthy bars and little balls of yumminess. Well, the fact is that I can’t help myself because they are soooo easy to make and everyone loves them! But, I do have to remind myself and others that they are still sweets and must be eaten “IN MODERATION”, but I’m not sure that anyone is listening 😦
We celebrated my mum’s birthday yesterday and I made her my BANANA & CHOCOLATE CAKE, which gave me a chance to continue my sugar challenge – so tick. I have been making this cake the same way for decades, but this time I replaced the ¾ cup castor sugar that I usually use with ½ cup rapadura sugar. Next time I will use ¾ cup rapadura, because it wasn’t quite sweet enough. I also replaced the icing (confectioners) sugar with honey in the frosting.
My home critics said the cake tasted a little different and was not as moist as usual, but I think that is because I messed up the baking time and over-cooked it – so the jury it out at the moment! Stay tuned for another Banana and Chocolate Cake episode.
I know it’s still a sugar, but rapadura sugar is unbleached and unrefined whole cane sugar with a mineral content of more than 1.5%. Such minerals include: vitamin C, iron, and magnesium. Rapadura has a low GI and provides a long and slow release of energy into your body, so I can safely say it is a ‘better’ sugar than white sugar.
I’ve also been playing around with different flavours and came up with these Peanut Butter and Cocoa Bliss Balls. If you are a lover of peanut butter, then you are sure to love these Peanut Butter and Cocoa Bliss Balls, and with the extra goodness of Quinoa flakes, they make a really healthy snack.
Quinoa flakes is available from health food shops and some supermarkets. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.
Below is the recipe for the Peanut Butter and Cocoa Bliss Balls that I hope you will try and let me know what you think of them. In the meantime, I’ll get back to my sugar challenge and update you on my progress again soon.
What you need
- 2 Tablespoons organic smooth peanut butter
- 4 Medjool dates (pitted)
- 2 Tablespoons raw cocao
- 1 teaspoon chia seeds
- 1 Tablespoon raw honey
- ½ cup quinoa flakes
What to do
Place all the ingredients into a food processor and process until well combined. If the mixture is very thick, add 2 Tablespoons of water.
Take some of the mixture and roll into ball. You can make the balls whatever size you like. Repeat with remaining mixture.
Roll the finished balls into crushed unsalted peanuts for extra texture and a nice effect. Place in the fridge for at least 1 hour to firm up.
Store the Peanut Butter & Cocoa Bliss Balls in an airtight container in the fridge for up to 7 days or freeze.