Balls Calories

To make Balls, mix or mash the chosen ingredients, shape the mixture by hand, then chill if the recipe calls for it. If it is crumbly, add a little more binder; if it is too soft, mix in a dry ingredient gradually.

Balls usually fall apart when the mixture is too dry or has not been pressed together firmly enough. Add a small amount of the recipe’s binder, such as date paste or nut butter, mix again, and chill the mixture before reshaping.

Balls may be baked or no-bake, depending on their ingredients. Biscuit-and-dried-fruit versions are often served without baking, while mixtures containing raw egg or dough ingredients should be cooked according to a suitable recipe.

Yes, Balls can generally be frozen in an airtight container. Thaw them in the refrigerator before serving; chocolate coatings and fresh-fruit fillings may change texture after freezing, so the result can vary by recipe.

Store Balls in a covered container in the refrigerator, especially if they contain dairy, fresh fruit or other perishable ingredients. Their keeping time varies with the recipe, so discard them if their smell or appearance changes.

Chill Balls until firm before dipping them in melted chocolate; this helps them keep their shape. Lift each one with a fork, let excess chocolate drip off, and leave it to set on baking paper.

Yes, you can make Balls without a food processor. Finely chop or mash the ingredients by hand, then mix and press them together in a bowl; softer dried fruit is easier to mash after soaking briefly.

Serve savoury Balls with a dip such as yogurt sauce, hummus or a herb dressing, depending on their ingredients. They also work as part of a snack platter with vegetables, olives or bread.

Use less honey, syrup or other sweetener, and choose unsweetened cocoa or nut butter where the recipe allows. Dried fruit also adds sweetness, so replacing some of it with oats or seeds can make sweet Balls taste less sugary.