Tuesday, 29 October 2013

Little Ghosties!

The malls are very confusing at the moment - we went to Sylvia Park over the weekend to hit up The Warehouse for some halloween costumes for the kids and had to walk through the mall full of Xmas decorations to get to the halloween stuff. Scary! Xmas is still 2 months away! Can someone please slow time down just a teeny tiny bit to give us all a little room to breathe?!

Anyway, Halloween costumes were successfully purchased (I would love to say that I am creative enough to make them, but sadly I used up all of my domestic skills in the kitchen department and have basically zero talent when it comes to sewing). On the way to the shop the girls were all excited deciding what it is they wanted to be - I think the final decision was a dragon and a butterfly. However, when the costumes were right there to make the final selection their instinctive little girl ways kicked in and we came home with Tinkerbell and Snow White! Girls will be girls!

This morning was another busy morning in the kitchen coming up with ideas for halloween treats that were more clean than the standard processed stuff that comes in huge bags in all the shops. I posted on facebook the link to the Monster Cookies I made a while back which are bright green and should be sufficiently 'ghoulish' enough to make the cut for our little party. Find the recipe here 

Then there are these little coconut ghost balls that I made today... These are easy to make, and depending on what combination of nuts and fruits you use will be more kid friendly or more adult friendly. I used a lot of dates and apricots in this mix to make them nice and fruity for the kids. They are then simply dunked in coconut butter and rolled in thread coconut. Little chocolate chips are the final touch to make some eyes. The balls keep well in the fridge.

Little Coconut Ghosties

Gluten-free, grain-free, dairy-free, soy free and (apart from the little choc chips) free of refined sugar

1/2 cup raw almonds (can use whole or sliced)
1/2 cup dates (either Medjool or dried)
1/4 cup desiccated coconut
1/3 cup dried figs
1/4 cup dried apricots
1/2 tsp vanilla essence
1 tbsp coconut oil
Optional: 1 tbsp maple syrup or honey if you like it sweeter. I left it out as the fruit makes it very sweet already, but taste the mix and add as needed.

1 cup coconut butter (either freshly made or softened if it's out of the jar) Here are the instructions for how to make your own
1 cup coconut thread
a handful of chocolate chips

1. Chop the almonds, dates, figs, apricots roughly to make a little less work for the blender. In a small blender or food processor blend the almonds, dates, desiccated coconut, figs, apricots, vanilla and coconut oil until well mixed and fairly smooth (or you can leave it a little more chunky if you prefer)
2. Roll the mixture into balls of a size you can choose (I used about 2 tsp mixture per ball).
3. Place the balls on a plate and place in the fridge to chill
4. If your coconut butter is not already melted, melt it down by either putting the jar into a bowl of hot water, or heat the desired amount in a bowl over a small pot of simmering water.
5. Dip each ball into the coconut butter. You can now either roll straight away in the coconut thread, or you can put them back into the fridge to harden and do another coat of coconut butter before rolling in the thread. It depends on how much time you have and how much coconut coating you want. When you have rolled the balls in the coconut thread, stick the eyes on while the coconut butter is still wet. Place completed ghosts on a plate in to harden in the fridge. 
6. Store in an airtight container in the fridge until you need them