(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.



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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