Organic Brazil Nuts saturated fat content is among the highest of all nuts even greater than macadamia nuts. Organic Brazil nuts are roughly composed of 4% water, 14% protein, 12% carbohydrates and 67% fat. The nuts are also a good source of both magnesium and thiamine and are extremely rich in selenium, with one ounce of nuts containing almost 10 times the recommended dietary intake. In fact, Brazil nuts are the food with the highest known source of selenium.

Certified Organic: ACO

Country of Origin: Bolivia

You can use Santos Organics Brazil Nuts to make our:

Choc-Coated Chocolate, Fig & Hempseed Balls with Organic Brazil Nuts

Name: Organic Brazil Nuts
SKU: N18
Price: 32.90 AUD
Availability: InStock

I’m pretty fussy when it comes to eating bliss balls. They must have a variety of textures, and also two or three different flavours going on. I’ve had too many bliss balls that don’t taste like anything in particular – and all taste the same! These, I’m happy with! The figs make them chewy, as well as adding the crunch of their tiny seeds. The salt and vanilla provide great contrast and enhance the chocolate, sultanas, currants and the earthy, smoky Brazil nuts. Coating these balls in chocolate just makes them ridiculously good!

Makes: 12
Preparation: 15 minutes
Cooking time: 5 minutes

Ingredients:

2 cups Brazil nuts or hazelnuts
1 cup dried figs
1⁄2 cup sunflower seeds
1⁄2 cup cacao powder*
1⁄2 cup sultanas
1 tablespoon maca powder*
1⁄2 teaspoon quality salt
1 teaspoon vanilla bean paste
1⁄4 cup melted coconut oil
1⁄4 cup agave* (or maple) syrup (optional)
1⁄4 cup currants
1⁄4 cup hempseeds* or sesame seeds
120g 70% dark vegan chocolate, finely shredded (optional)

* You’ll find these ingredients at your local Santos Organics store.

Method:

Blend nuts in a food processor until coarsely ground. I like to leave a little texture.
Add remaining ingredients, except currants, hempseeds and chocolate, and then blend until combined.
The fruit should have been broken down into a rough paste-like texture.Add currants and hempseeds and hand-mix with a spoon.
Form mixture into 12 x 65g balls. Chill balls while you melt the chocolate.
These balls are fantastic as they are, but to take it to the next level, dip in chocolate!
Bring 2.5cm of water to a simmer in a saucepan over a medium heat.
Place the chocolate in a stainless steel bowl and set on top of the saucepan to melt (ensure the water doesn’t touch the bottom of the bowl or it will spoil the chocolate).
Once 90% of the chocolate is melted, remove bowl from heat. Stir occasionally until the chocolate melts completely.
Balance a ball on a fork and, using a spoon, coat the ball in the melted chocolate and place on a plate.
Repeat until all the balls are coated in chocolate.
Place in the fridge to set. Serve chilled, as the texture is quite fudgy and chewy!