I developed this recipe when trying to find something to put in the kids lunch boxes that would be a yummy treat but also provide them with lasting energy instead of just a sugar hit! They are now a family favourite and often requested by the kids. 


  • 50g butter (if you use cocoa butter instead of butter, it will set harder and be less inclined to go soft in a lunchbox)
  • 50g coconut oil (if not using butter use 100g)
  • 1 Tbs pure maple syrup (use 2 Tbs if not using 180Superfood)
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 Tbs chia seeds
  • 8 dates finely chopped
  • 1/2 cup desiccated coconut
  • 1/4 cup ground linseed
  • 3/4 cup almond flour
  • 2 scoops 180 Nutrition 100% Natural Protein Superfood (either flavour or use 1/3 cup coconut flour)
  • 2 Tbs cocoa/cacao powder
  • 6 squares dark chocolate coarsely chopped (optional - I usually do dates or chocolate)
  • Extra cocoa or desiccated coconut for dusting



  1. Melt butter, coconut oil and maple syrup in a large pot over medium heat, leave to cool slightly.
  2. Place sunflower seeds and pumpkin seeds in a food processor and process until very fine.
  3. Combine sunflower seed mixture, butter mixture, linseed, almond flour, chia seeds, coconut 180Superfood and cocoa.
  4. Add chocolate (if mixture isn’t cool enough the chocolate will just melt)
  5. Mould mixture into balls and coat with desiccated coconut or extra cocoa
  6. Refrigerate until firm
  7. Place in a container and keep in fridge



  • Add some chopped dried apricots
  • Make chocolate coconut balls by substituting sunflower mixture for ¾ cup desiccated coconut and using ½ cup coconut flour and ½ cup almond flour.