(Vegan, gluten free, dairy free, egg free, soy free, sugar free.)
Makes approx 20 – 22 balls.
These are high in protein and healthy fats, and a good source of magnesium. The spirulina powder gives it the green colour, and a little bit does go a long way! I’ve experimented with the quantities but if you prefer a darker, forest-green colour, then add a little bit more spirulina. If you haven’t tried raw cacao nibs, these are pure unsweetened chocolate pieces that have a bitter chocolate flavour so use sparingly if you decide to roll the balls in the nibs.
Ingredients:
1 cup almond meal
1 cup dessicated coconut
1/3 cup filtered water
6 tbsp pure maple syrup
2 tbsp raw cacao nibs
1 tbsp white chia seeds
1 tsp spirulina powder
3 drops food-grade peppermint oil
extra raw cacao nibs for rolling balls in (optional)
Combine the chia seeds, water, and peppermint oil in a cup or small bowl, and set aside.
In a separate large bowl, place the almond meal, dessicated coconut, cacao nibs, and spirulina and mix to combine.
Add the maple syrup and chia mixture (this should have formed a gel by now). Mix with your hands until well combined.
Roll into small balls. If the mixture feels a little dry, then add a little water (or maple syrup if you prefer balls a little sweeter).
Roll balls in some cacao nibs if you prefer.
Store in an airtight container in the fridge. Balls should keep for about a week.
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