Recipes

Start Drooling, We’ve Scored Real Rad Food’s Coveted Cookies And Cream Raw Ball Recipe

By Jess Willemse
3rd Apr 2020

If you’re just a week into lockdown and have already eaten all your snacks, honey—we hear you. But with all this newfound time on our hands, what better way to spend it than cooking up a storm? We couldn’t agree more. 

That’s why we’re teaming up with some of your favourite Kiwi foodies, chefs, restaurants and cafés to bring you a recipe series that is bound to have your drooling on the daily. To kick us off, we caught up with Hannah over at Real Rad Food—Mount Maunganui-based raw treats business—to get the lowdown on how she makes her famous Cookies and Cream Rad Balls—yum. 

Plus, if you want to get interactive with Hannah from the comfort of your own kitchen, she’s running a live demo series over on the ‘Gram every single week during the lockdown. We hear Hot Cross Bun Rad Balls are coming just in time for Easter and we can. not. wait. 

Recipe | Cookies And Cream Rad Ball

Ingredients 

  • 3 cups of almond meal (skin off)

  • ¾ cup of desiccated coconut

  • ½ cup of coconut sugar

  • ½ teaspoon of vanilla bean

  • A pinch of salt

  • ¼ cup of cacao nibs (or dark chocolate chopped up)

  • ½ cup coconut cream

  • 2 tablespoons of coconut oil (melted)

Method 

  1. Add all dry ingredients to a bowl and mix together with a spoon. 

  2. Melt coconut oil and add to the dry mix along with the coconut cream. 

  3. Combine all the ingredients together with a spoon or your hands.

  4. Roll out into your desired Rad Ball size.

  5. Store in the fridge for up to seven days or in the freezer for six months. 

Tips And Tricks

We hit Hannah up for all the secret tips and tricks she uses in the Real Rad Food kitchen. She recommends putting some coconut oil on your hands to help with the rolling, to refrigerate your coconut cream overnight to make it thicker and more creamy, and if you’re an avid at-home almond milk maker, you can use the leftover meal in this recipe.   

Ingredient Swaps 

If you’re out of some ingredients, never fear! You can swap coconut cream for any plant-based milk and coconut sugar for other sweeteners like rice malt syrup, honey or agave. Should you be out of desiccated coconut, just add in more almond meal, or even ground cashews or cashew butter will work too.

Over the instant ramen and sandwiches? Cook away your isolation boredom with eight delicious recipes from creative Kiwi chefs

Image Credit: Real Rad Food 

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