The original intent of this post was not to highlight men’s health. However, seeing as we are still in the month of November it does seem appropriate to touch briefly (yes, figuratively speaking) upon this subject. November is the chosen month of The Movember Foundation, a global charity that focuses on encouraging men to live longer, happier and healthier lives. Founded in 2003 and focusing on prostate cancer, testicular cancer, poor mental health and physical inactivity, they have raised over $685 million dollars. This has been through the growing of moustaches for thirty days in ‘Movember’ or something called MOVE. A thirty day physical fitness challenge. An awesome effort in my opinion.
Having witnessed the devastation that cancer can wreak and the heartbreak that suicide brings to all, I say ‘balls’ to the bad old days of men just ‘pushing through and getting on with it’. If you are a man, go get those regular doctors checks and let us all start more open dialogues regarding men’s health and mental well being. Discussing emotions and seeking professional help when needed, is not just for chicks. As my young lads grow into this world, we encourage them to talk about their feelings and try to convey to them that being a man, is not just about showing the world a tough exterior.
Back to the original topic. These date, nut and prune laden ovoid edibles are a delicious healthy bite for those peckish times. Based on a recipe that a friend has been making for a while, I must admit to feeling completely ripped off that they were not her usual scrumptious old school spherical butter, chocolate and biscuit goodies. However, as balls will do (on those of us who are male), they have grown on me.
Adaptations include swapping the oats for gluten free puffed millet, using whatever nuts I had on hand and opening a jar of wondrous Prunes in Vinno Cotto (or vincotto) from the Western Australian Cape Farm Shop. (Given by the mothership after a recent sojourn she enjoyed there.) Vincotto is essentially a condiment made from unfermented grapes that are slowly cooked until they become thick and syrupy. These prunes added a sweet and almost musty piquancy to this unctuous mixture of nuts, fruit and cocoa. You can of course, use regular prunes if you have nothing similar.
Healthy balls, we all need them.
HEALTHY GLUTEN FREE DATE AND NUT BALLS
WHAT YOU NEED
1 2/3 cups pecans (original recipe called for 1 cup walnuts and 2/3 cup raw cashews)
2/3 cup 100g almonds (recipe asked for blanched I used regular almonds, skins on)
150g pitted dates, chopped
1/2 cup chopped pitted prunes (mine were in vinocotto)
1/3 cup sultannas
1/3 cup tart dried cherries (the original recipe called for 2/3 cup apricots chopped but I used sultannas and cherries)
1/2 cup puffed millet (puffed amaranth or rice would also work)
2 tbl sesame seeds
2 tbl cocoa powder
1 tsp cinnamon powder
1/4 tsp vanilla bean powder (or 1/4 tsp vanilla essence)
2 tbl honey
1 cup dessicated coconut
HOW YOU DO IT
Place the pecans and almonds (or whatever nuts you have chosen) into a frypan and cook over a low to medium heat for 2-3 minutes until lightly toasted.
Using a food processor, process them until finely chopped.
Add the dates, prunes, sultannas, cherries, sesame seeds, cocoa powder, cinnamon, vanilla and honey into the food processor and blend for 2-3 minutes until the mixture forms a paste.
Divide the mixture into golf ball sizes (about 50g) and roll into balls. It helps if you lightly moisten your hands before rolling them.
Roll the balls in the coconut and serve.
Store in an airtight container, as we have had extremely hot weather, I refrigerated ours.
Makes 12 balls.
A Cheergerm adaptation of a Jill Dupleix recipe from the Delicious website,
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