Snackiballs

Two of my girlfriends and I are going away for the weekend, and I am stoked. Pumped. Psyched. Pick an adjective native to surfers or hippies, and it’ll describe how excited for a couple days away from the city.

However, I am the world’s worst packer. No shame in admitting the truth, friends. I put it off until the very last minute and end up having to sit on my suitcase just to zip it to shut. (Never mind the fact that we’ll only be gone for one night and I shouldn’t need a suitcase….) Ordinarily, by the time I’m en route to my getaway destination and can almost smell the sweet ocean breeze (or snowy woods, as it happens), I remember I’ve forgotten a key item such as Jack-the-stuffed-green-monster, pajama pants, or my glasses.

We’re driving, so as far as I’m concerned, good directions and a healthy amount of snacks are the most important part of the trip. We live in the age of smart phones and talking GPS systems, so good noshes take precedence. After all, hunger causes crankiness, and three grouchy women make for one very crowded car. So I whipped a couple new snackiballs this afternoon; one for your chocolate tooth and one for your fruit craving. If GoogleMaps fails and we don’t have our longjohns or waffle-weave sweaters, at least we’ll be smiling about it.

MEXICAN CHOCOLATE BALLS

Makes 10-15 large balls or 20-30 small balls   

Ingredients

• 1 cup unsweetened prunes
• 3/4 cup raw pecans
• 1 t ground cinnamon
• 1/2 t vanilla extract
• 1/4 t ground chili powder
• 1/2 t sea salt
• 1/4 cup pumpkin seeds, toasted
• 1 oz unsweetened chocolate, coarsely chopped (I used 1 square of Baker’s chocolate)

In a food processor, blend together prunes, pecans, vanilla, spices and salt until uniformly mixed and sticky. Pulse in pumpkin seeds and chocolate until seeds are small but still visible. Form into balls with clean, dry hands.*

*Tip: these balls are particularly crumbly when first made- they’ll firm up in the fridge- so press, rather than roll, them into shape.

ORANGE-SCENTED COCONUT CASHEW BALLS

Makes 10-15 large balls or 20-30 small balls

Ingredients

• 1 cup unsweetened apricots
• 3/4 cup raw cashews
• 1 T coconut butter, optional
• 1/4 t nutmeg
• 1 t vanilla extract
• 1/2 t sea salt
• 1/4 cup shredded unsweetened coconut
• 1 T orange zest

In a food processor, blend together apricots, cashews, coconut butter (if using), nutmeg, vanilla and salt until uniformly mixed and sticky. Pulse in coconut and orange zest. Form into balls with clean, dry hands.

Still itching for more balls?

• Two-Bite Chocolate Cherry Balls
• Chocolate Chip Cookie Dough “Laraballs”

I’ve finally tackled my laundry pile, so that’s a start. And as for those potentially forgotten items? Hopefully I can walk from the bed to the bathroom, blind, without causing too much bodily harm. But don’t try to tell me I’m too old for stuffed animals or ball jokes.