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Gina @ The Passionate Pantry

Cranberry and Cacao Balls

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 26 balls
Ingredients Method Notes

Ingredients
  

  • 50 g pepitas
  • 50 g sunflower seeds

  • 150 g dried cranberries
  • 100 g Medjool dates this is pitted weight
  • 100 g desiccated coconut
  • 20 g cacao powder
  • 20 g cacao nibs
  • 1 tsp sea salt flakes

  • 40 g coconut oil
  • 40 g pure maple syrup

  • Desiccated coconut for rolling

Method
 

  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

Notes

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”!