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Rawloulou's Quinoa Lemon Balls & Lemon Kream Dessert

Course/Dish: Cakes, Dehydrated
Main Ingredient: Lemon, Raspberry, Cashews
Difficulty: Moderate
Equipment Needed: Blender, Dehydrator
Rainbow Green Cuisine: Phase 2
Makes: 18 lemon quinoa balls

Rawloulou's Quinoa Lemon Balls & Lemon Kream Dessert

Description

Chef Raw Loulou loves making this delectable dessert with sprouted quinoa, cashews, coconut, sweet lemon kream and fresh sweet/tart raspberry coulis. A beautiful marriage of flavors! This recipe calls for agar agar which is gelatinous substance made from red seaweed. It works very well as a chia gel substitute as it will not change the color or taste of the recipe at all. The quinoa does take a bit of planning and preparation ahead of time to sprout, but well worth the effort as you will end up with a creation equal parts vibrant nutrition and YUM factor!

Ingredients

Loulous RAW Quinoa Lemon Balls

1 sachet of Agar Agar vegetable gelatine powder (mix with a little hot water)

2 T Grade A Maple syrup

1/2 lemon juiced

1/2 lemon zested

3 T sprouted quinoa (soak overnight in water, drain and leave to sprout for 1 - 2 days)

1/2 C cashew flour (grind up cashews in a blender or coffee grinder)

1/2 C shredded coconut

Loulou's Lemon Kream

1 T almond butter

1 T maple syrup

1 lemon juiced

2 T coconut oil

Raspberry Coulis

2 handfuls fresh raspberries

Methods/steps

Loulou's Quinoa Lemon Balls

1) Mix everything together until well combined and then rolled into small balls and then cut them in half and placed them on a teflex sheet ready to be dehydrated. I dehydrated them overnight for about 12 hours. I wanted them crispy on the outside but still softish on the inside.

Loulou's Lemon Kream

1) This is simply blended altogether and left at room temperature for 10 minutes and it will solidify slightly. (Once you have blended it altogether, it will be quite liquid but don't worry, the coconut oil will do it's job to stiffen it.)

Raspberry Coulis

1) Simply blend up a handful of fresh raspberries with a little filtered water. Some like to add a little sweetness of sorts like agave or honey etc, but I prefere my coulis to be slighty tart so it becomes a good marriage with the sweetness of the bulk dessert.