Cranberry and Cacao Balls
Servings: 26 balls
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
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
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”!