From our family kitchen
Cacao and cinnamon balls
Published
These really are little balls of heaven!
Makes about 20
Ingredients
- 75g/3/4 oz gluten-free porridge oats
- 75g/1/2 cup almonds
- 180g/6 1/4 oz dates, stones removed
- 75g/2 3/4 oz dried figs
- 3 tbsp cinnamon powder
- 3 tbsp maca powder
- 50g/1 3/4 oz cacao butter
- 30g/1 oz Lucy Bee coconut oil
Method
Put all the ingredients into a food processor and blitz together until they resemble a crumble mixture. Leave to stand in the fridge for 5 minutes, before forming into balls.
Store in the fridge or freezer. These will keep for a couple of weeks (if you haven’t eaten them all by then!).
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story