These little nut-free beauties are total chocolate ninjas! Perfect for nibbling any time of the day (dare I say it!)
I am not toooo obsessed by bliss-balls, raw balls and so on. Although I do make them a lot for sharing as they are totally perfect for passing around! Also, some recipes can often ram too many nuts in and make them a little tooooo rich for me. I do make these balls in a variety of ways – sometimes just like balls of ‘nutella-esque’ goop (delish!) – and sometimes like delicate after dinner sweets. Have you tried my original chocolate balls (aka truffles?) recipe yet? Click here to get it!
This version is a lovely recipe that isn’t too sweet. You can always play with it and add whatever you fancy or grab what needs using up from your cupboards! I made these this winter for Christmas and, as we had lots of fruity, nutty treats hanging around, I specifically desired a nut-free version. So I worked with my oh so faithful, nutritious and delicious friends: sunflower seeds. Oh boy, do I love them.
I love sunflower seeds because they are ‘givers’. They release their dirt and activate quickly when soaking. So if you are in a rush they are perfect (even a 10 minute soak will work wonders!). They are easy to digest and can be used to bulk up a range of sweet and savoury dishes, activated, toasted, sprouted, sunflower butter, you name it and this seed can (probably) do it.
The recipe ingredients are loosely listed as I think you really can play with this as much as you like! Makes around 20 balls.
- 2 cup activated sunflower seeds (soaked for at least 10 minutes and up to overnight, then rinsed)
- 1 – 2 tbsp cacao powder
- 1 – 2 tbsp carob flour
- 1 cup soft dates (medjool or other) if hard then soak them in water to soften
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 pinch sea salt (flor de sal)
- Crushed seeds and coconut – flakes or desiccated – for rolling (bowl 1)
- Ground coconut sugar, sesame seeds & flor do sal for rolling (bowl 2)
- 1 tsp lucuma powder (optional)
- 1 tsp maca powder (optional)
Using a food processor on the ‘S’ blade process all ingredients starting with the seeds. When a soft paste is reached, use a teaspoon to scoop out the mixture and drop in to bowls (one of seeds & desiccated coconut flakes, one with crushed sesame seeds, coconut sugar and salt) Shake the bowl and when the blobs of mixture are covered remove them from the bowl and continue shaping in to balls in your hands. Alternate with toppings of your choice, some salty and some coconuttty. Only because this makes a lovely display and adds a little variety. You can basically enrobe them and roll them in whatever you fancy. If you are eating them quickly (well, hello…) then you can also enrobe them in melted chocolate – or make your own raw chocolate for dipping. Try this basic raw chocolate recipe here.
The choice here is absolutely yours.
Store in the fridge until ready to eat.
Apparently they last in the fridge for up to ten days. Who knew?!
Keeping it juicy & raw