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Strengthening our community now to grow and prosper into the future
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w w w . c o r r i g i n . w a . g o v . a uWA SENIORS WEEK 2016
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Recipes for the popular, healthy snacks enjoyed at the “TAI CHI in the Park“ morning tea picnic.
1 cup raw cashews
1 cup desiccated coconut
zest of 1 large lemon
juice of half a lemon
2 tablespoons maple syrup
extra coconut for rolling
LEMON BLISS BALLS
FRUIT KEBABS
NO BAKE NUT & DATE
ENERGY BALLS
1 cup raw almonds
1 cup raw walnuts
2 cups raisins
6 dates pitted
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 cup shredded coconut
1 cup dry roasted almonds
10 medjool dates (seeds
removed)
2 tbsps. almond butter
1 tbsp. maple syrup
2 tbsps. cacao or cocoa
1/2 teaspoon concentrated
natural vanilla extract
TIM TAM BLISS BALLS
1 Pineapple
1 Rockmelon
2 Strawberry punnets
½
kg Green Grapes
½
kg Red Grapes
1 pkt Wooden Skewers
Chop up pineapple and rockmelon into 2cm chunks.
Cut strawberries in half.
Thread the fruit pieces onto wooden skewers.
Makes approx. 50 fruit kebabs
Place the ingredients into your processor in order
listed above and blend until mixture resembles a
sticky crumb. Use hands to shape the mixture into
balls. Roll balls in extra coconut and place in fridge to
set.
In a food processor chop the almonds and walnuts
until finely chopped and then add the raisins, dates,
cinnamon and vanilla. Blend up until combined and
sticky. Pour coconut into a bowl. Roll the date
mixture into ball, then roll in coconut.
Place the almonds and dates into your processor and
blend just to roughly chop. You will want top leave in
some texture and crunch.
Add remaining ingredients to your processer and mix
to gently combine. Press and shape the mixture into
balls and place in fridge to set.