Cashew Amaranth Bliss Balls with Chocolate and Orange
And I just promised you more recipes.
Amaranth bliss balls are delicious and I really love my chocolate orange balls. And when it comes to cashews, well cashews are real staple food for me These energy balls today are a hybrid of these three favourites.
But, oh, where has the German version gone? German and English are now apart. Whose browser language is set to German will land at the German version of the article. Who has any other language preselected for his browser will be automatically redirected to this English version. So this does not depend on your location but on your real languale preferences. At least this is how it is supposed to work. Please leave me a comment if it doesn’t, this here is the first attempt. Within the next days there will be a little button to switch manually between the two versions. Like this everything here is way more tidy and structured and my huge textblocks look less threatening (and, who is interested: bilingual articles are a killer for search enginge optimization).
60g amaranthpoppies (half a package)
150g cashews (half a package)
1/2 package orangenzest (I use the one from dm)
1 tablespoon coconutoil
2 hands full of cocoabutter
4 tablespoon maplesirup
2 tablespoon cashewbutter
1 bar dark chocolate (100g)
Melt cocoabutter and coconutoil while you shred amaranth and the cashews in your blender. You don’t need flour here, but the cashews need to be ground and the amaranth just joins it. Then mix all ingredients except for the dark chocolate in a bowl and kneed. Chop half of the chocolate bar (I prefer stracciatella size), add to the dough and kneed. You do this at the end to avoid melting of the dark chocolate when it comes into contact with the hot mixture of melted cocoabutter and coconutoil. Nothing grave happens if it does, but it looks prettier if it doesn’t. Form balls. If the dough is to runny, add amaranth, if it is too solid, add cashewbutter.
Set the balls aside in a chilly place to harden and melt the second half of the chocolate bar. When the amaranth balls are hardened, glaze them and again let them cool on a rack. Optionally you can sprinkle them with some extra orangezest. This looks pretty and if you glaze some more different energy balls then you can easily tell them apart like this.