Learn how to make these delicious tamarind candy balls - paleo, gluten free, vegan
Servings 8 servings
- A box of fresh tamarind pods or use 20 pods
- 1 tbsp of rum essence optional
- ¼ cup of coconut sugar
- Additional sugar for dusting - I used sukin gold and stevia optional
Use your hands to de-shell the tamarind then place the flesh in a medium sized bowl.
Discard the stem and shell pieces once the tamarind has been shelled
Add the coconut sugar, rum essence and any other additional ingredients you choose to use i.e black pepper, hot sauce etc..
Use your hands to mould the tamarind into a large ball and prepare a plate with a layer of sugar for dusting.
Break off small pieces of tamarind to form balls then roll into the sugar
Repeat this step until all the balls have been made
- Use your hands to shape the tamarind into a ball. It takes a bit of effort to make into a dough ball. Some people add flour as an aid for shaping the tamarind ball but I prefer to add as little additives as possible.
- Don't worry if some of the seeds come apart, this is completely normal.
- When forming the balls, your hands maybe become sticky overtime, so wash in between intervals if needed.
- Tamarind is also known as sampaloc/tamarindo
- Omit the rum essence if you want to keep the recipe child friendly
- Add hot sauce or black pepper for an extra kick
- Using fine coconut sugar to dust the rolls, form a thicker coating around the balls (not what is pictured, looks like a truffle)
- Can use a white zero calorie sweetener such a sukin gold stevia or erythritol for dusting the balls if you prefer to.
Calories: 155kcal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 353mg | Fiber: 3g | Sugar: 36g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg