Ingredients
2 tbsp heaving almond pulp (sieved from my homemade almond milk )Alternatively use almond flour
130 g pre-soaked pitted medjool dates (circa 12 dates)
2 tbsp organic instant coffee (I used decaf)
2 tbsp organic sugar free cocoa nibs
2 tbsp coconut flakes
2 tbsp coconut sugar
2 tbsp chia seeds
2 tbsp virgin coconut oil
toasted super seed mix: toasted brown linseeds, toasted pumpkin seeds, toasted sunflower seeds (from Wholefoods)
Method
1
Blend all the ingredients in a NutriBullet apart from the superseeds
2
Mould your blended mix into balls
3
Roll the balls in super seeds, coating the entire surface
4
Store in an airtight container in the fridge for up to 2 weeks
Category15min Recipes
Ingredients
Ingredients
2 tbsp heaving almond pulp (sieved from my homemade almond milk )Alternatively use almond flour
130 g pre-soaked pitted medjool dates (circa 12 dates)
2 tbsp organic instant coffee (I used decaf)
2 tbsp organic sugar free cocoa nibs
2 tbsp coconut flakes
2 tbsp coconut sugar
2 tbsp chia seeds
2 tbsp virgin coconut oil
toasted super seed mix: toasted brown linseeds, toasted pumpkin seeds, toasted sunflower seeds (from Wholefoods)
Directions
Method
1
Blend all the ingredients in a NutriBullet apart from the superseeds
2
Mould your blended mix into balls
3
Roll the balls in super seeds, coating the entire surface
4
Store in an airtight container in the fridge for up to 2 weeks
