Everyone loves a little sweet “morsel” to have with a cuppa, but what is great about these balls is that they are gluten free, dairy free, nut free, and refined sugar free … all great pluses. The cacao nibs add a lovely “crunch” reminiscent of eating little chunks of chocolate … believe me, it’s true!
These are great to have when you feel like a little “something”, but still want to be “good”!
Cranberry and Cacao Balls
Prep time
Total time
Everyone loves a little sweet “morsel” to have with a cuppa, but what is great about these balls is that they are gluten free, dairy free, nut free, and refined sugar free … all great pluses. The cacao nibs add a lovely “crunch” reminiscent of eating little chunks of chocolate … believe me, it’s true!
These are great to have when you feel like a little “something”, but still want to be “good”!
Author: Gina @ The Passionate Pantry
Serves: 26 balls
Ingredients
- 50g pepitas
- 50g sunflower seeds
- 150g dried cranberries
- 100g Medjool dates (this is pitted weight)
- 100g desiccated coconut
- 20g cacao powder
- 20g cacao nibs
- 1 tsp sea salt flakes
- 40g coconut oil
- 40g pure maple syrup
- Desiccated coconut for rolling
Instructions
- Place pepitas and sunflower seeds into TM bowl and chop 5 seconds / speed 7
- Add cranberries, dates, coconut, cacao powder, cacao nibs and salt and mix 6 seconds / speed 7
- Add coconut oil and maple syrup and mix 6 seconds / speed 7
- Scrape around bowl and mix again 2 seconds / speed 7
- Remove mix to a separate bowl (I find it easier to roll from a separate bowl)
- Take even tablespoons of mixture, roll into a ball and then coat in desiccated coconut
- Refrigerate balls for at least 30 minutes to firm up
- Best stored in fridge where they will keep for up to two weeks
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