May 032016

Russell Hobbs

A few weeks ago I picked up a few big bags of almond meal at an excellent price, ready for plenty of cooking, baking and of course eating with the kids in the school holidays (calories don’t count when you’re on holidays right?). During term I have to abide by the school’s no-nut policy so it was nice to be able to cook whatever we wanted for a change. These were two of our favourite creations, both made in the Russell Hobbs Colour Control Multi-Processor:

Raw Almond Bliss Balls

Almond Choc Chip Balls

1 2/3 cup Natural Almond Meal (Blanched is OK too but natural is slightly healthier)
2 tbsp Virgin Coconut Oil (Melted)
3 Medjool Dates
1/4 tsp Himalayan Pink Rock Salt
1/4 tsp Bicarb Soda
1/2 tsp Organic Vanilla Bean Paste
3 tbsp Dark Choc Chips

Russell HobbsTo make my super easy Almond Choc Chip Balls I set up my Colour Control Food Processor with the titanium coated blades and added all the ingredients except for the choc chips. Using speed 3 (Blending) I combined the lot to create a mixture that appears very crumbly but will stick together when you squeeze it, this will take about 30 seconds. Toss in the choc chips and give it a quick whizz to combine, but not actually chop the chocolate.

Using your hands press the ‘dough’ together to create 12 yummy Almond Choc Chip Balls, when made by little kids’ hands they may not be perfectly round but they’re just as tasty. Pop them on a plate and in the fridge to firm up. Enjoy!


Raw ‘Biscuits’
1/2 cup Natural Almond Meal
1/2 cup Organic Coconut Flour
4 medjool dates, pitted
4 tbsp Virgin Coconut Oil (Melted)
1/4 cup Raw Organic Cacao Powder
1/4 tsp Queens Vanilla Bean Powder
Pinch of Himalayan Pink Rock Salt

Raw Filling
1/2 cup Coconut Butter (Make it yourself like I did or save time and buy ready-made)
2 tbsp Coconut Cream
2 tsp Maple Syrup
Pinch of Queens Vanilla Bean Powder

For several months I have been wanting to try my hand at some homemade Raweos (a healthy take on the famous Oreo cookie), they look so good and very indulgent. There are lots of different Raweo recipes available online so I mixed and matched a little to create a recipe that would work with the ingredients I had in my pantry and fridge already.

Raweo Processor

Making the biscuit layers was a simple food processor job (speed 3, blending), initially I thought the mixture was too crumbly but once compressed it was just sticky enough. I placed the biscuit mix on a tray between two layers of baking paper and rolled it with a rolling pin to create a nice slab for easy cutting. The outside of the slab was quite crumbly so I picked up the loose crumbs and added them to the middle, then rolled the slab again until the whole slab was sticking together. I was able to cut enough shapes for 11 sandwich biscuits (22 halves). Pop your tray in the fridge so the biscuits can firm up a little.

Raweo Biscuit

As I did not have ready-made coconut butter on hand to use for the sandwich filling I decided to make my own, it’s definitely cheaper than using store-bought but also a lot more time consuming. Lots of food bloggers say that many food processors tend to struggle with small quantities so I used twice the amount of coconut flakes, that way the blending would be easier and I could use the left-overs for another recipe.

Coconut Flakes

Blend, scrape down the sides, blend again, scrape down the sides, blend more, scrape down the sides, you have to be patient but eventually the dry flakes will transform into a paste that resembles a thick and creamy peanut butter. This could well take around 10 minutes or even longer, depending on your processor, the quantity you are working with etc. As you can see my huge processing bowl full of coconut flakes eventually looked a lot emptier, great to see my food processor was up to the task.

Coconut Butter

To my freshly made coconut butter I added the remaining ingredients and blended them in the processor to make my biscuit filling. All that is left is to sandwich the biscuit together with the filling and your raweos are ready. I was really pleased by how they turned out and they looked really special, perfect for a birthday or to serve to guests with a nice drink.

Note: Quite some time went into making these yummy raweos (mainly due to me making my own coconut butter) so I think next time I would make a double batch, just to make my efforts more worthwhile. They were absolutely delicious so my hungry tribe gobbled them up in no-time, that’s the downside of having such a big family!

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