Nut-free Cacao Bliss Balls

This super simple recipe is a special share from the ‘No-bake’ chapter of my gorgeous ebook ‘The Well Nourished Lunchbox’. It’s a quick and easy to make treat, very nutritious and satisfies the strongest chocolate craving. They are nut, gluten, grain, egg and refined sugar-free; a bit of a change from the dried fruit, high-sugar energy balls or bars about.

Health benefits

The sunflower seeds are a wonderful source of vitamin E, many essential minerals, monounsaturated fats and protein. The pumpkin seeds super-charge this recipe with zinc and the sesame seeds with calcium. The chia seeds are a balanced blend of fibre, essential omega-3 fatty acids, protein and many phytonutrients. The principle medium chain fatty acids in coconut, lauric and capric acid, are anti-inflammatory and support immune and digestive health. The cacao adds antioxidants galore and the cinnamon stabilises blood sugars for a sustained energy release!

Bonus Points
Soak and dehydrate your seeds to make them more digestible and nutritious. Otherwise use lightly toasted seeds for a nuttier result.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

Nut-free Cacao Bliss Balls

Prep 10 minutes

Total 20 minutes

Serves: 20 balls

5 from 1 vote

These Nut-free Cacao Bliss Balls are a delicious nut, gluten, grain, egg and refined sugar-free; a bit of a change from the dried fruit, high-sugar energy balls or bars about.

Ingredients

• 150 g mixed seeds (approx. 1 cup) ground (140g pumpkin and/or sunflower seeds plus 1 tablespoon chia seeds and 1 tablespoon linseed)
• 20 g chia seeds (2 tablespoons) ground
• 80 g desiccated coconut (1 cup)
• 30 g cacao (¼ cup) unsweetened Dutch process or raw
• 1 tsp ground cinnamon
• 85 g rice malt syrup, honey or maple syrup (¼ cup)
• 100 g coconut oil
• 1 tsp vanilla -powder, extract or essence

Method

• In a bowl or food processor combine the seeds, chia or flax, coconut, cacao and cinnamon. Thermomix 10 seconds, speed 5.
• Add the sweetener, coconut oil and vanilla and mix until well combined. Thermomix 15 seconds, speed 5.
• Roll into small balls and toss in the extra coconut or cacao if desired. This is a great job for the kids.
• Place on a tray lined with baking paper and pop in the fridge or freezer to set.

Store and serve

• Store in an airtight container in the fridge for a few weeks, or freeze for up to a month. I pack these into the lunch box from frozen (against an ice brick). They will fall apart if not kept cool.

Variations

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Replace the desiccated coconut with more ground seeds and the coconut oil with butter or ghee.

Cacao-free

Replace the cocoa with carob powder.

Vegan

Choose rice malt or maple syrup as your sweetener.

Time saving Tip

Sometimes I just don't have the patience to roll balls.  This mixture can also be pressed into a tin lined with baking paper, chilled to set and then cut into squares and stored.

 

I'd love to hear how your kids enjoy this recipe - post a comment or rate this recipe below. 

Course: Snack