ENERGY BALLS
Output: 780 g (1 3/4 lb) - about 40 balls - Prep time: 15 minutes - Chilling time: 3 hours
Ingredients
- 375 ml (1 1/2 cups) Mycryo cocoa butter
- 250 ml (1 cup) almonds
- 250 ml (1 cup) hazelnuts
- 250 ml (1 cup) unsweetened shredded coconut
- 125 ml (1/2 cup) carob
- 125 ml (1/2 cup) flax seeds
- 60 ml (1/4 cup) chia seeds
- 125 ml (1/2 cup) pumpkin seeds
- 30 ml (2 tbsp.) Barry Extra Dark Cocoa
- 60 ml (1/4 cup) agave syrup
- 80 ml (1/3 cup) almond or cashew butter
Preparation
- Melt the Mycryo cocoa butter in a bowl in the microwave.
- In the bowl of a food processor, grind almonds, hazelnuts, coconut, carob, flax, chia and pumpkin seeds. Transfer the mixture to a large bowl.
- Fold in the cocoa, agave syrup and almond butter, then gradually add the melted Mycryo cocoa butter. The texture of the mixture should be thick and malleable. Cover and chill in the fridge for 3 hours, or until firm.
- Use your hands to form small balls.
NB: Energy balls can be stored at room temperature until ready to serve.
