Coconut & Caramel Truffles


Once upon a time, Passover bought with it a whole wave of perpetual panic. 10 days without bread or pasta seemed almost unthinkable. The world of healthy eating has changed since then. Call it the Gluten Free, Paleo, Raw Food or Real Food Revolution, but grain free recipes are a familiar site these days, cleverly using nuts, seeds, pulses or alternative grains to fulfil and nourish. Now, don’t get me wrong, I still love my carbs and will miss some of them very much over Passover. But these days, the choices are so much more diverse. When it comes to healthy, bread-free eating, our repertoire has become far more wide reaching. In turn, Passover has become somewhat of a walk in the park. For those of you I have completely bamboozled, I should add, the lengths to which one keeps Passover, vary greatly from one individual to the next. None the less, whichever way you roll, this recipe promises to satisfy sweet and salty cravings all the way from Paleo to Passover.

Coconut & Caramel Truffles

Coconut & Caramel Truffles
Recipe by Shelley Kamil

1 cup Medjool dates, halved and pitted
1.25 cups unsweetened desiccated coconut
½ cup LSA
1tbs Maca Powder
2tbs almond butter
1tbs coconut sugar
¼ cup coconut milk (from a carton)
Pinch of Pink Himalayan Sea Salt
Extra coconut for rolling
Linseeds for rolling


1. Place all ingredients in a high power blender. Blend for 1-2 minutes or until a rough dough like mixture forms.
2. Roll mixture into small balls, then alternate rolling each ball in either coconut or linseeds.
3. Transfer to an air tight container and store in the fridge for 5-7 days.



Coconut Sugar Cookies

Coconut Sugar Cookies

Sundays are the perfect day for some cosy baking. And let’s be honest when there are play dates in tow and slightly tired parents abound, there’s a certain expectation for treats. If those treats can be healthy, wholesome and made from scratch in a matter of minutes, you know you’re kicking goals. On an otherwise lazy Sunday, here’s my Coconut Sugar Cookie Recipe. Dairy free, refined flour and sugar free, these little guys promise to nourish big and little kids alike. And there’s something to be said about watching children demolish treats that are actually full of pure, wholesome goodness.

Coconut Sugar Cookies
Recipe by Shelley Kamil

Makes 18-20 cookies

2 cups rolled oats
½ cup desiccated coconut
½ cup almond meal
1 egg
2tbs brown rice milk
¼ cup coconut sugar
3tbs maple syrup
4tbs coconut oil
Sprinkle sea salt
1tsp vanilla essence
1tsp baking soda

1. Pre heat the oven to 180 degrees. Line two baking trays with baking paper. In a large mixing bowl, whisk together the rolled oats, coconut, almond meal and baking soda. In a small mixing bowl whisk together the egg and brown rice milk. Add the wet mixture to the dry mixture and mix together well.
2. In a small skillet, over low heat, combine the coconut oil, maple, sea salt and coconut sugar, stir together gently until a smooth mixture has formed. Remove from the heat and add to the oat mixture. Mix together thoroughly.
3. With damp hands, take small scoops of the mixture, roll into small bowls, space out evenly on the baking paper and gently flatten with your palm. Bake in the oven for 12-15 minutes or until golden and cooked through.

The Perfect Salted Dark Chocolate Bliss Balls

Salted Dark Choc Bliss Balls

Depending on your needs and your interests there are countless expressions deciphering ‘what a girls needs’. Spend a moment on google and you’ll discover every girl needs everything from a good book, to a good guy, a good best friend and the perfect lipstick. No arguments here. However, what I have for you, is the perfect Chocolate Bliss Ball Recipe. To be precise the perfect Salted Chocolate Bliss Ball Recipe. Perfect not for its superiority to any other of the millions of bliss ball recipes already out there, but for its simplicity and adaptability. With or without the LSA for that extra protein hit, it’s perfect for everything from play dates to late night snacks. Not too much cocoa to keep you awake at night, free of refined sugar and any oil what so ever, it’s the easiest and most satisfying recipe. Keeps in the fridge for a couple of weeks, ready on hand for whenever that sweet craving calls your name. A good chocolate recipe that every girl should have ;)

Salted Dark Chocolate Bliss Balls
Recipe by Shelley Kamil

Makes approx 20 balls

1 cup pitted Medjool dates
1 cup desiccated coconut
2tbs raw honey
½ tsp sea salt
2tbs cocoa powder
¼ cup LSA
Lots of extra desiccated coconut for rolling

1. Combine all ingredients in a high-speed blender. Blend for approx. 1 minute or until a cookie like dough mixture forms.
2. Sprinkle a generous amount of coconut onto a plate. Using a fresh bowl of warm water to dampen your hands just slightly, roll the mixture into truffle like balls then roll in the coconut.
3. Transfer to an air-tight container and store in the fridge for 2-3 weeks (so long as the dates were bought fresh)



Sweet Cravings – Carrot Cake Bliss Balls


This is a really great recipe for those wishing to kick a sugar habit. Refined Sugar free and one of nature’s greatest treats, dates provide that sticky caramel flavour, as well as carrots for that extra sweetness. The interesting thing is, by incorporating sweet vegetables into your diet, such as carrots, you can reduce your sweet cravings. Nature’s got it all worked out. And sometimes, just sometimes, for us chocolate lovers, playing around with different flavours can be just as effective for satisfying sweet cravings. I’ve tweaked the original recipe, reducing the quantities of nuts and adding in some shredded coconut. Just remember, even the healthiest treats should be eaten in moderation. Other than that, enjoy these wholeheartedly xx

Carrot Cake Bliss Balls
Adapted from Donna Hay


1.5 cups pecans
1 cup pitted Medjool Dates
1.5 carrots, finely grated
½ cup desiccated coconut
½ cup LSA
1tsp cinnamon
pinch of ginger
pinch of nutmeg
Extra coconut for rolling


1. Place ½ cup pecans in a food processor and blitz for 30 seconds. Remove and place on a plate for rolling.
2. Place remaining ingredients in the food processor and process for 1-2 minutes until a dough like mixture forms.
3. Roll the mixture into small balls, then roll in either the crushed pecans or coconut. Should make at least 20 balls. Place in airtight container, store in fridge for 1-2 weeks.



Ferrero Rocher Balls

Forerrro Rocher RecipeShelleyK

By now, it’s likely we all know a thing or two about making our own raw cacao balls, but Delicious Magazine’s feature on turning Italian Dolce healthy, or at least healthier, has taken these balls to a whole new level.

This recipe is for Ferrero Rocher Balls, sounds amazing right? It calls for buckwheat (bukinis), dates and raw cacao, but it also calls for 2.5 cups of hazelnut meal. Now, that’s a lot of hazelnuts. And yes, even with the good fats, it is possible to have too much of a good thing. So, though the 2.5 cups of hazelnut meal would be off the charts in terms of taste, I’ve reduced it to ½ cup whole hazelnuts, ½ cup hazelnut meal and 1 cup of fine rolled oats instead. I’ve also slightly reduced the amount of cacao nibs and cacao powder and left out the protein powder all together (I prefer it for the kids that way). I know It may sound like I’ve dumbed the recipe down, but I promise they are still rich, plentiful and full of flavour, just a little lighter. Guaranteed to hit the spot, or at least make you forget all about the hidden chocolate stash (not that I have one ;) ).

Ferrero Rocher ShelleyKRecipes

Ferrero Rocher Balls
Recipe by Shelley Kamil
Adapted from Delicious Magazine
(Recipe suggests 20 balls, but I made around 40)

 10 Medjool dates, torn and pitted
½ cup hot espresso or plain hot water
¼ cup melted coconut oil
2tsp vanilla extract
½ cup whole hazelnuts
½ cup hazelnut meal
1cup fine rolled oats
1.5 cups raw bukinis (I love Loving Earths)
1/3 cup raw cocoa nibs
1/3 cup raw cacao
(20 whole roasted hazelnuts for rolling)

1. In a blender, combine dates, espresso or water, coconut oil and vanilla. Blend until smooth.
2. In a large mixing bowl, combine hazelnuts, hazelnut meal, oats bukinis, cacao powder, cacao nibs plus a pinch of sea salt. Mix together well. 3. Add the wet mixture to the dry and stir until sticky and thoroughly combined.
4. Line a baking tray with baking paper. Using lightly damp hands, roll the mixture into small balls. With half of the mixture, I made an indent in each ball, added a hazelnut and then reformed a ball around the hazelnut. With the other half of the mixture I just rolled them as per usual (more appealing this way for the kids)
5. Transfer the tray to the fridge and chill for 30 minutes. Dust with cacao to serve and to store keep refrigerated in a sealed container xx