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