A healthier, super-simplified version of the classic British dessert, these Raw Bakewell Balls are all natural, gluten-free, grain-free, dairy-free and vegan and take just minutes to make! They also taste just as decadent and delicious as a classic “Bakewell Tart” – minus the pastry, refined flour, sugar, saturated fat and all the calories that come along with it!
They are the perfect thing for anyone looking to cut down (or cut out!) highly processed and sugary snacks, while also packing in a ton of good nutrition.
Dates are a rich source of potassium and a good source of fibre, protein and the immunity-boosting minerals zinc, magnesium and selenium. Raisins and dried cranberries provide natural sweetness along with a good dose of fibre, iron, Vitamin C and antioxidants.
As mentioned, being free from gluten, grains, dairy, eggs and refined sugar – and delicious too – these really are the perfect healthy snack for both adults and kids alike! All in all, the ideal thing to have on hand to satisfy those mid-afternoon munchies or late-night sweet cravings!
1 cup raw cashew nuts
1 cup (tightly packed) pitted Medjool dates
1/4 cup raisins
1/4 cup dried cranberries
1/2 tsp vanilla extract/ essence
1/2 tsp almond essence
1/4 tsp salt
Coconut flakes (optional)
Put all ingredients into food processor, blend for a few minutes until a thick “dough” is formed (but still keeps some fine texture from the nuts). Keep scraping down the sides of processor to get all the dry ingredients incorporated. Transfer dough mixture to a bowl. Scoop into 1 heaping Tablespoon size portions and roll into smooth balls using your hands. If rolling in coconut, do so now. Set in the fridge for at least 30 minutes before serving. I serve mine with a handful of blueberries for an extra anti-oxidant punch! Note: These also freeze well – I love keeping a batch in stock so that healthy snacks are always at hand!
Born in sunny South Africa and raised in London, Dr Michelle Braude qualified as a medical doctor from University College London (UCL) in 2012. During her medical studies, she completed a Bachelor of Science (BSc) degree in Nutrition at King’s College London. She also completed a year-long research project looking at “Dietary Variability and Methods to Assess Nutrient Intake in Crohn’s Disease” and carried out an elective period in Gastroenterology at the Whittington Hospital London. These provided further opportunities to increase her knowledge and gain practical experience in the wide range of clinical conditions covered by this area of medicine.
The mounting clinical evidence of the effect of nutrition on health and well-being convinced Michelle of the importance of this field to the future of healthcare. This prompted her to combine her medical knowledge, passion for nutrition and personable nature, to develop a service where she could have the greatest impact on improving health and well-being: by establishing The Food Effect, a comprehensive nutritional advice practice based in London.
Since officially founding The Food Effect, Michelle’s reputation and practice have grown rapidly. She has become known for offering a comprehensive, in-depth and practical service that cannot be found elsewhere. Her growing public and online profiles have led her to be quoted in national newspapers and other media sources. She is also an avid cook and baker, spending any free time experimenting in the kitchen!
By combining her background in medicine, expertise in the science of nutrition, and passion for cooking and all things food, Michelle guides her clients to lasting, effective change in their health.