Cranberry and Cacao Balls
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Serves: 26 balls
 
Finished and ready to eat


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”!
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
  1. Place pepitas and sunflower seeds into TM bowl and chop 5 seconds / speed 7
  2. Add cranberries, dates, coconut, cacao powder, cacao nibs and salt and mix 6 seconds / speed 7
  3. Add coconut oil and maple syrup and mix 6 seconds / speed 7
  4. Scrape around bowl and mix again 2 seconds / speed 7
  5. Remove mix to a separate bowl (I find it easier to roll from a separate bowl)
  6. Take even tablespoons of mixture, roll into a ball and then coat in desiccated coconut
  7. Refrigerate balls for at least 30 minutes to firm up
  8. Best stored in fridge where they will keep for up to two weeks
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/cranberry-and-cacao-balls/