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Categories:
flax seeds almonds sesame seeds sunflower seeds cocoa cocoa powder maca powder chia seeds spirulina powder ground cardamom ground cinnamon salt dates Tahini almond butter honey vanilla coconut
Viewed: 80 - Published at: 5 years agoIngredients
- 2 1/2 tablespoons flax seeds
- 1 cup almonds
- 3/4 cup sesame seeds
- 1/2 cup sunflower seeds
- 1/2 cup cocoa nibs
- 1/4 cup raw cocoa powder
- 3 tablespoons raw maca powder (optional)
- 3 tablespoons chia seeds (optional)
- 1 1/2 teaspoons spirulina powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 1 cup Medjool dates, pitted
- 1/2 cup tahini
- 1/2 cup almond butter
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
Method
- Soak flax seeds in a bowl of water for 10 minutes.
- Drain.
- Blend almonds in a food processor or blender until finely chopped; transfer to a bowl.
- Mix sesame seeds, sunflower seeds, cocoa nibs, cocoa powder, maca powder, chia seeds, spirulina powder, cardamom, cinnamon, and salt into almonds.
- Process dates in the food processor or blender; add to almond mixture.
- Combine tahini, almond butter, honey, and vanilla extract in a separate bowl.
- Slowly mix almond mixture into tahini mixture until it holds together.
- Form mixture into bite-size balls.
- Spread coconut in a shallow bowl.
- Roll the balls in the coconut until coated.
- Chill balls in the refrigerator, at least 30 minutes.
