Friday, January 11, 2008
Super donut Friday!
I know, these aren't donuts. They are, in fact, strawberries. And no, I didn't just throw any non-related title up there (although Courtney contemplated the thought of using post titles that had nothing to do with the topic). I'll get to the donut holes in a minute.
But first, I wanted to show you the chocolate dipped strawberries I made with the leftover ganache from our sundaes last night (These would've been perfect for the Golden Globes). SO GOOD! Am I the only one who actually loves leftovers?
Now, back to the donut holes (sorry that I took so long to post about them, Raw Heathy. She's my new friend on Give It To Me Raw. You should join, if you haven't already, and give her a proper welcome).
Most mornings I have a green smoothie for breakfast (like this Freaky Tiki I had yesterday), but on Fridays, I celebrate the end of the workweek with some form of raw "baked" good for my a.m. meal. For a while it had been cinnamon rolls or granola, until I decided to change things up a bit with variations of a popular donut hole recipe.
I first mentioned them on Dec. 26, when I blogged about the banana ones featured in VegNews magazine. I had made them for Christmas brunch. I also concocted an apricot version last week (Carmella, I hope yours turned out okay).
This morning I really put a new spin on the basic ball of "dough," with some inspiration from Rawvolution's Shake Your Money Maker smoothie recipe (which is really similar to another GITMR friend's Superdude Superfood Smoothie).
I used almonds, walnuts and pumpkin seeds for the nutmeal part, with the addition of mesquite, raw cacao powder, maca, crystal manna, sea salt, cinnamon and cayenne (Phillip, you really are the Cayenne King; you'd never guess all the ways his majesty uses this hot spice). Then, I added dates, goji berries and vanilla, and processed it until my food processor shrieked in anger (Kathy, you're not the only one who has felt this appliance's rage).
By this point, all the ingredients had been incorporated into a ball of dough, which I pinched off into pieces, shaped into bite-sized morsels and coated in a mixture of ground coconut and lucuma (like I used in my Russian Raw Cakes recipe).
All this resulted in some super-charged balls (get your mind out of the gutter; I'm referring to the superfood-filled donut holes).
I wonder what readers Googled to find this post. Angela Stokes asked this very same question on her blog a while back, around new years. She mentioned something about Poland and raw cacao, and organizing a chocolate party in Poland. I happen to be Polish and had a chocolate menu to celebrate. Strangely coincidental.
Anyway, these super donut holes were the best tasting so far and powered me through my day. You've gotta try these.