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.
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!
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.
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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.
- 150 g (approx. 1 cup) ground mixed seeds (140g pumpkin and/or sunflower seeds plus 1 tablespoon chia seeds and 1 tablespoon linseed)
- 20 g (2 tablespoons) chia or flax seeds, ground
- 80 g (1 cup) desiccated coconut
- 30 g (¼ cup) cacao powder (use more for a richer chocolate flavour)
- 1 teaspoon ground cinnamon
- 85 g (¼ cup) sweetener (rice malt syrup, maple syrup, honey)
- 100 g raw extra virgin coconut oil
- 1 teaspoon vanilla powder, extract or essence
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 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.
Choose rice malt syrup as your sweetener.
Replace the desiccated coconut with more ground seeds and the coconut oil with butter or ghee.
Replace the cocoa with carob powder.
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.