TEMPEH BALLS by #RawChefYin, adapted from a laddu bliss ball recipe by @straitsroadkitchen.
I was initially going to just follow Chef Sabrina’s recipe but then I didn’t really feel like having anything too sweet today and I thought since it’s tempeh, perhaps I’ll experiment and turn it into a savoury one instead. I’m not quite sure how others feel about it not being sweet but then again, I’ve seen loads of recipes using cacao in a savoury dish, so why not?
Here’s what I did…
~ 100g organic, handcrafted chickpea tempeh from @angiesveganpantry
~ 1 piece of spicy preserved beancurd
~ a little liquid from the spicy preserved beancurd
~ 1.5 tablespoons coconut oil spread from @marylebonegroup
~ raw, organic cacao nibs from @organiculesuperfoods
1. Cut tempeh into cubes. Place in food processor or blender. I used my @nutribullet.
2. Add in coconut oil, beancurd, beancurd liquid into Nutribullet and blend till it becomes a smooth paste.
3. Leave in fridge for 15 minutes to firm up.
4. Roll into balls and gently press in cacao nibs.
Since these were savoury, I ate them with my quinoa for lunch.
Do check out @straitsroadkitchen’s feed to see how she made the Chickpea tempeh ‘besan’ til laddu.