As a Muay Thai boxer, there wasn’t exactly a lot that Watt Sriboonruang could indulge in, dessert-wise.
So one year ago, the fit New Yorker—who also happens to have a huge sweet tooth—took matters into her own hands and created her own super-clean, raw, and vegan desserts. You could say they were TKOs, and she could barely keep up with the demand from her fellow athletes at the boxing gym.
“As a fighter you always want to cut weight, but when you cut weight you don’t get enough nutrients,” Sriboonruang explains of the problem she and many others faced. “My raw vegan deserts are a perfect way to cut weight but maintain performance, so you don’t get bloated or eat empty calories.”
You no longer have to enter the ring in order to get your hands on her snacks; Sriboonruang launched a full-fledged business called Rawsome Treats, which you can find in restaurants across the city and order for pick-up or delivery. (And in the gym bags of some well-connected boxer friends, of course.)
And she’s now shared one of her heavy-hitter recipes with us—we predict your holiday guests are going to do rounds of your dessert table. —Jamie McKillop
Pumpkin Pie Spice Truffle Balls
2 cups pitted dates
2 cups pecan meal (set 1/4 cup on the side for coating)
1 Tbsp and 1 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp Himalayan salt
1/4 cup finely chopped pumpkin seeds or lucuma powder for coating
Blend 1 3/4 cups pecan meal with the rest of ingredients in a food processor until the mixture become doughy. Roll mixture into a bite sized ball. Make 20–22 truffles. Roll the truffles over the the rest of pecan meal.
Tips: Use medjool dates for extra moist texture. Replacing 3/4 cup pecan meal with 3/4 cup protein powder for high protein truffle balls.
For more information, visit rawsometreats.com
(Photos: Rawsome Treats)