When we began making Frooze Balls, we started with all natural, non-GMO, vegan ingredients, but we knew that the whole would be more than the sum of its parts. Yet, like any curious cooks, we always pondered what our Frooze Balls would be like as an ingredient themselves. Would a recipe with 10 Frooze Balls be 10 times as delicious as a single Frooze Ball? (Spoiler: Probably) We looked out over the waters surrounding Auckland and ruminated on this wild idea.
Then, like any self-respecting scientists, we took our gastronomic inquiry to the internet and asked our Instagram followers what they thought. The results were so radical, we had to share them with you here. Read on to find three simple recipes that harness the power of Frooze Balls to elevate these excellent dishes.
Smoothie Bowls Featuring Your Favorite Frooze Balls
The Smoothie Bowl picks up where the smoothie leaves off. Blended fruit in a cup can only take one so far through her or his morning. Pop in some plant-based protein however, and you’ve got yourself a meal! This combination is perfect for a quick breakfast or afternoon pick-me-up.⠀
- 1 heaping scoop of cashew yogurt (try açaí, too)
- 1 sliced banana
- 1 sliced kiwi
- 1 pack of Frooze Balls (we were split between Peanut Butter and Cranberry on this one)
- Scoop yogurt into bowl
- Slice fruit and add to yogurt in bowl
- Open Frooze Balls packet and add balls to bowl whole, or crumbled
- Grab a spoon and get busy enjoying your creation!
Laura’s Lemon Bars Featuring Lemon Cheesecake Frooze Balls
This scrumptious lemon bar recipe came to us from Laura Heslop in St. George, Utah. Her recipe uses Lemon Cheesecake Frooze Balls to double down on lemon flavor and create a simple, healthy alternative to pastry.⠀
- 1 packet of Lemon Cheesecake Frooze Balls
- 1 teaspoon Milkadamia
- ¼ cup lemon juice
- ¼ cup maple syrup
- 4 teaspoons arrowroot flour
- Crush packet of Lemon Cheesecake Frooze Balls
- Add Milkadamia to crushed Frooze Balls
- Press crumb mixture them into ramekins and bake for 8 minutes at 350 degrees Fahrenheit then, set aside.
- For the lemon filling, whisk together lemon juice, maple syrup, and arrowroot flour in a saucepan.⠀
- Bring mixture to a boil until it thickens, then pour over the cooled the Frooze Balls crust.
- Chill in refrigerator for at least 30 minutes then enjoy!⠀
Raw Carrot Cake by Twin Treats Featuring Salted-Maple Frooze Balls
This recipe came to us from our confectionary friends in Christchurch, Twin Treats. These sisters and mums focus on family-friendly recipes that are deceptively healthy and delicious.
- 2 large carrots peeled and grated
- 1/2 cup of cashews
- 1 cup of almonds
- 2 cups of coconut
- 1 cup of dates
- 1 teaspoon of vanilla extract
- 1 cup cashews
- 1/4 cup maple
- 3/4 cup coconut cream
- 1 pack of Salted-Maple Frooze Balls
- Blitz the cashews and almonds together in a food processor till they reach a flour consistency
- Blitz grated and soaked dates in a food processor until the mixture forms into a ball-like consistency
- Add the ground cashews, almonds, and vanilla extract
- Add your favourite spices like cinnamon and nutmeg.
- Place the mixture in a cake tin and freeze for 10min.
- For the icing, blend all ingredients together until the texture is smooth. Add a dash of lemon juice for a more zesty flavor!
- To finish it off, break apart the Salted-Mape Frooze Balls and crumble on top.
- See how long you can last before devouring it whole!