A nut free version of the classic chocolate energy ball. Perfect for back to school or travelling when you have to be aware of air borne nut allergies. Frankly I’m more of a Sunbutter and pumpkin seed lover than anything else… though I would miss my roast Brazil nuts and peanut butter if someone said I couldn’t have them forever and ever.
I love the light chew, the ease by which they come together and actually speaking of which, I would usually use my food processor and make something like this in stages but…. I used my Froothie high speed blender and just whacked everything together. Literally two minutes and the mixture was ready to roll. Now if you want no traces of seeds visible you could blend them to a fine powder first but the occasional little crunch of a seed is actually quite appeasing.
Now I just work out my upper limit in terms of my date tolerance so I know how many of these little gems I can consume every day! I have to say of late I’ve been much more of a fan of chocolate things as opposed to chocolate itself. I’m not sure why?! Chocolate cake, brownies, chocolate oats, yogurt/mousse and chewy seedy energy balls but of course!
I have a caramel (non nut free but with a nut free option) coming your way soon as well!
Seeds are my new jam and Whole Foods kindly sent me some jumbo bags of sunflower and pumpkin seeds to keep me going for a while which was awesome. They’re such good value if like me you go through a mighty amount at a speedy pace!
Chocolate Seedy Energy Balls
Print RecipeIngredients
- 50g pumpkin seeds
- 50g sunflower seeds
- 200g pitted Medjool dates
- 40g Pulsin Chocolate Pea Protein
- 30g raw cacao powder or cocoa powder
- Pinch of Pink Himalayan Rock Salt
Instructions
Blend together all ingredients in a high speed blender. Add a touch of water if necessary to great a soft dough consistency; it shouldn’t be sticky or wet to the touch.
Roll dough into 16 balls. Store in the fridge for up to one week or freeze for up to one month.
