You know what they say, you can take the girl out of England, but you can’t take the nut butter balls away from the girl.
Ok, maybe they don’t say that. But they should!
I’m not ashamed to admit I stocked up on Deliciously Ella’s nut butter balls on my last day in the UK two months ago, or that I have been rationing them out, ball by ball (not even whole packets at a time!), ever since.
They’re just SO GOOD with their gooey pop of delicious almond butter encased in a chewy, fruity shell. Truly life changing.
Despite exercising great self control, this week I realised my absolute favourite flavour – apple and cinnamon – was down to its last portion.
In a moment of sheer panic, I realised my only hope was to recreate the nut butter balls myself, or risk loosing out for the foreseeable future.
A quick scan of the ingredients listed on the back of the packet confirmed that thankfully, as with all Deliciously Ella products, there was no nasty stuff in the super simple recipe.
After a few tries, tweaks, and adjustments to measurements get the balls jussst so, I can proudly say I have recreated the Deliciously Ella apple, cinnamon and almond nut butter balls – and they taste pretty freaking similar, if I do say so myself!
While mine are a little chunkier than hers, they’re just as satisfying and entirely moorish, with the same explosive pop of almond butter when you bite in.
If you’ve ever wanted to try nut butter balls, or, like me, have had the pleasure only for the memory of them to be branded on your taste buds, these will well and truly hit the spot until Deliciously Ella’s nut butter balls find their way into Australian supermarkets, hopefully one day soon.
1 cup pitted dates
3/4 cups dried apple
1/3 cup oats
1/4 cup almonds
2 tsp almond butter + 6 tsp almond butter
1 tsp cinnamon
Optional – 1/4 cup water to help bind
Process all ingredients, except 6 additional tsp of almond butter, until they form a thick, sticky paste. I added 1/4 cup of water as my food processor is a little tired, but you may be able to get away with skipping the water.
Using around 1 tsp of the mix, form balls in your hands and press into hollow shells. Add a small tsp of almond butter into the shell, top with a little more of the mixture, roll to close and set aside and repeat until finished.
Story in an air-tight container in the fridge for up to a week.