Cacao and Chia bliss balls ( Vegan, Paleo)
VEGAN II GLUTEN FREE II PALEO II DAIRY FREE II SESAME FREE II FISH FREE II NIGHTSHADE FREE II SHELLFISH FREE
These cacao balls are so incredibly nourishing and nutty—Chocolatey, fudgy and super healthy.
They take 15 minutes to put together, and you can store them for a couple of weeks. However, they probably won't last that long because they are so delicious!
They are a versatile, healthy treat that can be made in so many different ways! They are filled with energy-boosting ingredients, such as dates and nuts, which make them the perfect guilt-free snack.
Dates
Medjool dates are the best dates to use for this recipe as they are really soft and squidgy which makes them easier to blend.
Almond butter
I used smooth butter because I also added nuts and seeds, the smooth butter will help bind it all together.
Cacao powder
NOT the same as cocoa powder, cacao powder is raw meaning it hasn’t been heated and roasted above 114 degrees which makes it healthier with more nutrients and antioxidants. Read more about cacao powder V cocoa powder here.
Ingredients
Almonds
I love using almonds they are also high in healthy monounsaturated fats, fiber, protein and various important nutrients. Feel free to sub with other nuts if you prefer. Roasted hazelnuts would be a good shout.
Chia seeds
One ounce (28 grams) of chia seeds has close to 10 grams of dietary fiber. That means they’re a whopping 35% fiber by weight. Most of the fiber in chia seeds is soluble fiber. It absorbs water, becomes gel-like, and expands in your stomach to slow your digestion and help you feel full after a meal.
Chia seeds are versatile and can be used in many recipes. I love them sprinkled on salads, I also use chia seeds in baking as an egg replacement. I embrace their gel-like consistency by mixing them with liquid and making chia pudding. They are also great for thickening sauces too.
Makes 24 portions- 15 mins prep time
Step by step
Recipe
400 g dates ( stoned )
5 tbsp cacao powder
15 g chia seeds
25 g pumpkin seeds
25 g sunflower seeds
2 tbsp coconut oil
200 g almonds
3 tsp smooth almond butter
Method
Put all the ingredients into a food processor and blend till it forms a sticky mix. If your food processor isn’t very high powered it may take up to 10 minutes to get the correct consistency.
Scrape down the sides of the food processor so all the ingredients are evenly mixed with the spoon or spatula,
Once adequately blended, roll into balls, If your not able to roll them into balls they just need to be blended more.
The balls that I made were all 33 g each, however you do not need to weigh them I wanted uniformed balls so the photography looked good.
Leave in the fridge to chill for 30 minutes. Store in an airtight container for up to 2 weeks.
Variations
I love how versatile this recipe is, you could add any type of nuts or seeds to this recipe its your call. You could also roll them into coconut or cacao powder, use orange extract for a lovely orangey flavour. Try using different nuts like cashews or hazelnuts.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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