These almond pulp chocolate balls are crusty on the outside and nice and chewy on the inside. The raw food recipe came about as a result of having too much almond pulp from making almond nut milk. I wanted something chocolaty, something sweet, but not too sweet, and something with spices to help me in the fight against parasites. Sometimes I make this without a sweetener, or I use xylitol or stevia, both of which are safe for candida and parasites.
These almond balls are actually quite effective against parasites as they contain many anti-parasitic ingredients. The psyllium husks help to sweep the digestive tract, while the cloves help to kill the eggs, and the marshmallow root powder helps to heal the digestive tract from the damage.
Makes about 12 1.5″ balls
Almond Pulp from 1 cup Almonds (Left over from making almond milk.)
1/2 tbsp. Coconut Oil
1 tbsp. Honey (optional or to taste)
1 tbsp. Carob
1 tbsp. Raw Cacao (or more depending on how much chocolate you like)
1 tbsp. Psyllium Husks
1/2 tbsp. Marshmallow Root Powder
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Nutmeg
1/2 tsp. Vanilla Powder (optional)
Pinch Sea Salt
1/4 cup Water
1/3 cup Coconut Flakes
Combine the almond pulp with the coconut and honey until they are thoroughly mixed. This helps to ensure that the coconut oil gets distributed evenly. (You could also heat the oil and mix all ingredients at the same time.)
Next, add the rest of the ingredients, except for the coconut flakes, and mix well.
Form into 1.5″ balls and roll them in the coconut flakes until they are covered.
Place the balls onto a parchment paper and dehydrate at 150 F for at least 3-4 hours. If you have a dehydrator, you can remove the balls from the sheet, or if you are using a toaster oven, (like me), then you should turn them at this point. Reduce heat to about 120 F and dehydrate for another couple of hours.
You don’t want to dehydrate them all the way because you want some moisture and chewiness left on the inside.
They can be stored in the fridge for a day or two.