Nut-Free Choc Chip Balls

Nut-Free Choc Chip Balls

  • Serves: 18
  • Prep Time: 00:15
  • Cooking Time: 00:00
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These yummy Nut-Free Choc Chip Balls are perfect for school lunch boxes. They are made with protein-rich pumpkin seeds (pepitas), providing energy for growing kids. By using organic 85% dark chocolate you have a delicious treat without the side affects of a high sugar snack.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 1/2 cups pumpkin seeds (pepitas)
  • 1/4 cup sesame seeds
  • 1 cup (10 lge) Medjool date(s), pitted
  • 1/3 cup coconut (organic desiccated)
  • 3 Tbsp coconut oil
  • 1 tsp vanilla extract (organic)
  • 1 Tbsp cacao raw powder
  • 1 tsp cinnamon
  • 1/8 tsp pink Himalayan salt
  • 80g of 85% dark chocolate, finely chopped
  • To coat balls, coconut (organic desiccated), or sesame seeds (both are optional)

Directions

Add the pumpkin seeds and sesame seeds to a food processor. Process for 20 seconds to grind down the seeds.

Add the dates, coconut, coconut oil, vanilla, cacao, cinnamon and salt. Process for 25 - 30 seconds or until the mixture starts to come together.

Add the chopped chocolate and blend for approximately 8 - 10 seconds to distribute evenly through the mixture. Press a little mixture between your fingers, if it sticks together you have the correct consistency.

Scoop a little mixture into your palm and squeeze it firmly to form a rough ball, then roll into the size of a walnut shell. Repeat with the remaining mixture.

Roll in coconut or sesame seeds, or you can leave them plain with the little bits of chocolate in sight (you may have to hide these from your children). If you would like them a little sweeter, just add a few extra dates.

Store in an airtight container in the fridge. Suitable to freeze and only takes 5 minutes to thaw.

pumpkin seeds (pepitas)

Pumpkin seeds or pepitas are an amazing health food, a quarter cup of pumpkin seeds contains nearly half of the recommended daily amount of magnesium. They are small packages full of nutrition (plant based omega 3 fats, zinc, anti-inflammatory benefits). Sprinkle over salads, add to snack bars, granola, smoothies and they can also be ground down to add to grain free baked goods.

sesame seeds

Sesame seeds are found in the pod of the flowering sesame plant. Sesame seeds have a rich, nutty flavour and have one of the highest oil contents of any seed. They provide high amounts of protein and dietary fibre. Sesame seeds are also rich in B vitamins and minerals, manganese, magnesium, calcium, iron and zinc.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

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