Nathalie Gudgeon, NT, shares her recipe for a quick, healthy snack. This one's a winner with the kids!
3/4 cup sunflower seeds* 3/4 cup pumpkin seeds* 2 tbsp ground flaxseeds 2 tbsp chia seeds 1 cup pitted Medjool dates 1 tbsp hulled hemp seeds 1 tbsp coconut oil
2 tbsp vanilla flavoured protein powder 2 tbsp maple syrup (grade B) 2 tbsp raw cacao powder (plus extra for coating) 80g 90% dark chocolate chips (optional)
I use a food processor for this recipe. Add the sunflower seeds, pumpkin seeds, flaxseeds and chia seeds into the food processor and process for around 1 minute until a crumb texture develops.
Add the pitted Medjool dates, coconut oil, hemp, raw cacao, protein powder and maple syrup. Process for another minute. The mixture should be sticky and firm, ready for rolling.
If you are adding the chocolate, chop into small pieces (similar to chocolate drop size). Transfer the mixture to a bowl and work the chocolate in evenly.
Take around 2 tbsp of the mixture and roll into a ball. Sprinkle raw cacao powder onto a plate or tray and coat each ball by rolling in the powder.
We keep our balls in a sealed glass jar or container and store in the fridge for up to 5 days. You can also freeze the balls and we have been known to eat straight from the freezer!
*I recommend soaking and dehydrating the sunflower and pumpkin seeds prior to use to aid digestion.