Chocolate Seed Balls !

I'm not normally one who runs around in circles or 'fluffs' around the edges of things.  Being a Taurean, once my mind is made up it's full steam ahead, and watch out to anyone standing in the way.

So I'm at a loss as to why I'm fluffing around the edge of my health.

I've been told a million times from a million experts to run screaming away from gluten, but not wanting to be one of 'those people', I don't say anything and continue to munch away on food that's doing me harm.....and can I tell you.....I'm starting to suffer!  What a wonderful thing our body's are when they tell you they need help.  Now I just need to stop, breathe, listen AND act.

This is in no way a New Year's Resolution.  I don't do them.  It's simply an acknowledgement.

I'm finally listening.

 

 

Chocolate Seed Balls

Gluten and Refined Sugar Free

(original recipe discovered on Supercharged Food Blog)

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250ml (1 cup) coconut milk | 125g (½ cup) nut butter (I used peanut) | 30g (¼ cup) raw cacao powder | 60g (½ cup) chia seeds | 75g (½ cup) sesame seeds | 75g (½ cup) pumpkin seeds | 75g (½ cup) sunflower seeds | 75g (½ cup) coconut flour | 2 tbsp rice malt syrup

 

  1. Place all ingredients into a food processor and pulse until smoothish.
  2. Roll 1 tablespoon of the mixture into a ball using damp hands.  Repeat with the remaining mixture and pop into the fridge to firm up.
  3. Keep sealed in an airtight container in the fridge for approx 2 weeks or in the freezer for 3 months.

 

Makes approx 30

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Note:   The recipe above and the quantity of rice malt syrup used does not make for a "sweet" ball.  In fact, these sit right on top of the border between sweet and savoury, and I just love them like that.  If your preference is to tip the scale over to the sweet side, then I suggest substituting the rice malt syrup for some raw honey or pure maple syrup.