Two ingredients that are synonymous with Turkish Delight are rosewater and pistachio and these high protein bliss balls have both of them in bucket loads and they taste fantastic! Make a big batch and have them on hand for anytime of day.
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Makes: |
10-12 balls |
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Difficulty Level |
easy - medium |
INGREDIENTS
- 280 g (2 cups) raw pistachio nuts, reserving 2 tbsp for garnishing
- 100 g (1 cup) raw pecans
- 90 g (1 cup) fine desiccated coconut
- 250 g (1 cup) smooth peanut butter
- 3 tbsp melted coconut oil
- 3 tbsp LAKANTO Monkfruit Sweetened Maple Flavoured Syrup
- 1–2 tbsp rosewater, to taste
- 250 g (1 cup) dark chocolate
- 20 g (½ cup) small edible dried rose petals
METHOD
1. Line a tray with baking paper.
2. Heat a frying pan over medium heat and add half the pistachios, the pecans and desiccated coconut. Toss, keeping the nuts moving to prevent burning, for 3-4 minutes, or until the coconut is lightly browned and everything is aromatic.
3. Transfer the toasted mixture to a food processor and blitz to a fine crumb.
4. Add the peanut butter, coconut oil, sweetener and rosewater and blitz again to make a thick, wet dough that can be rolled into balls easily. If it’s too dry, add a little more coconut oil or peanut butter; if it’s too wet, add a little more desiccated coconut.
5. Once you’re happy with the consistency, use your hands to roll 2–3 tablespoons of dough per ball into evenly sized balls. Spread them out on the prepared tray and transfer to the fridge for 10–15 minutes to firm up.
6. Meanwhile, prepare the chocolate and allow it to cool and thicken for 10–15 minutes, ready to coat your Turkish delight bites. This is a good time to lightly toast and roughly chop the remaining pistachios.
7. Once the balls are cold, firm and set, use your fingers or a fork to dunk them into the melted chocolate. Then, working quickly before the chocolate sets, sprinkle over the roughly chopped toasted pistachios and rose petals (if using) and return to the tray.
8. Return to the fridge or freezer for 10–15 minutes to set the chocolate. Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
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Melt Lakanto 98% Sugar Free Dark Choc Baking Bits and use instead of dark chocolate to keep this sugar free.
View more Cook With Luke recipes at https://www.cookwithluke.com/
Topics: Gluten Free Snack Dessert Ideas