Baked (choc-wildberry-fig) Ballas

Just before going in the oven, mhmmm.

Hi friends!

These last few weeks I have been RAVENOUS. I've honestly never been so hungry (not even while I was pregnant.) And sometimes when I am hungry, I mistake it for wanting sweet treats... And then I cave. I will eat ALL the bad things and feel even badder (huh?) after!

So this week I was determined to make a little snack that I can (try to) always have on hand. A snack that's refined sugar free, but sweet enough to still kick those cravings to the curb AND satisfy my strange hunger pangs.

So, I baked some ballas. (LOL. Sorry.) But for real, I concocted something which I find super satisfying (and apparently my mom does too... Ahem - I'm 3 down since visiting her... Mhmmm.)

It's filled with the good stuff, but tastes like the naughty!

I actually just played around with both texture and taste, and came to a product which is very much based on my personal preferences. So far, everyone who has tasted it, has enjoyed it, so I am sure you will too! But please, feel free to add, subtract, whatever other math you wanna do whilst whipping these baddies up, DO IT. I'm all for you making things which will be delicious to YOU, whilst supplying your body with whatever it needs.

Also, please do let me know if you make them!

Recipe

Ingredients:

• 1.5 cups Oat Flour (I made my own by blending rolled oats, but store-bought is good too.)

• 1 single serving of Wazoogles Wildberry Fig Supernatural Oats

• 1/4 cup Date Syrup

• 1/2 cup Buttanutt Honey Almond Nut Butter

• 1 heaped tbsp Flax Meal

• 3 tbsp Almond Milk

• 1/2 cup Nova Baking Chocolate (Sugar & Dairy free)

Method:

• Preheat oven to 180 degrees Celcius and prepare cookie sheet with wax paper or wipe with coconut oil.

• If making your own Oat Flour, prepare this by blending/pulsing 2 cups of Rolled Oats, until you get a fine (flour-like) texture.

• Chuck all ingredients into a bowl and mix until a cookie dough texture... If too dry, add a few splashes of hot water (do this sparingly, you don't want the mixture to be too wet. If you do end up pouring in too much, just add more flour.)

• Scoop out a tablespoon (and a half) of dough and roll into a ball.

• Press cookie balls flat-ish (they won't go too flat and they won't spread, so don't freak out if they come out of the oven still ball-ish looking.)

• Bake for 15 minutes, and then leave to cool for at least 20 minutes before devouring the whole batch.