Here comes an easy snack to stay fuelled in between meals! These balls are Robs absolute favourite even though he isn’t a big fan of spirulina so I’d like to think I’ve done a good job masking the algae flavour in these, which I’m sure some of you could appreciate too. Accept for spirulina there are only delicious ingredients in this snack because that’s how I like it; nuts and seeds, dried fruit and cacao. Doesn’t get much better than that really. Except possibly my new addiction which is heaps of peanut butter piled on top of each bite of a banana. This does not really qualify for a recipe though so consider that one a bonus! Let’s focus on the balls though. They’re yummy, easy to make and full of good stuff to take you from breakfast to lunch and further. They would also be a good bite to grab after your workout on your way home. I’m certain you could find a whole lot more ideas for consumption, they do taste like chocolate after all. I will now leave you with the recipe and your imaginations, enjoy!
PORTIONS: 15-20 balls / TIME: 15 min
⅓ cup almonds
⅓ cup brazil nuts
⅓ cup pumpkin seeds
1-2 tbsp spirulina powder (adjust to your palette)
1 ½ tbsp raw cacao
2 tbsp almond butter
8 dried apricots
12 pitted medjool dates (the stickier the better, if too dry soak for 15 min)
To prepare, place almonds and brazil nuts in food processor and pulse until it is a rough meal with small bits of nuts still left.
Add pumpkin seeds, spirulina and raw cacao powder and pulse a couple of times to mix and crush the seeds.
Add the almond butter butter, pitted medjool dates and dried apricots and pulse/mix.
When the mixture is combined but still a little rough, sticking together when you press it between your fingers, remove it from the food processor.
Press/roll into balls, roughly the size of half a golf ball. I
f you wish roll in coconut and keep in the fridge for 5-7 days or freeze for a later date.
Enjoy as a healthy protein packed snack.