I present to you Raw Chocolate Balls.
I love this recipe because it is delicious, healthy and easy. If you making desert for your lover or looking for a midday pick-me-up, these salty balls will definitely do the trick. I only use powdered raw cacao (chocolate) because it maintains its nutritional profile that would be otherwise lost when cacao is exposed to heat.
Cacao is a super-food powerhouse, full of magnesium, calcium, and potassium. Pumpkin seeds are high in testosterone-producing compounds and protein. Coconut oil is rich in medium-chain saturated fats. They break down more quickly than long-chain saturated fats, and give you long-lasting slow-burning energy. Rice bran powder is excellent brain food and gives this recipe a creamy consistency.
Don’t be alarmed by the unfamiliar ingredients. They are all available at your health food store or online.
SALTY CHOCOLATE BALLS
Prep time: 15 minutes
In a food processor, combine these ingredients in this order, pulsing in between:
1 cup of raw pumpkin seeds
¾ cup of organic goji berries
12 pitted organic dates (more to taste)
1 ¼ cups of raw cacao powder
4 tbls of vanilla powder
½-¾ cup of raw, organic coconut oil
¾ cup of rice bran powder
1 tbls of flakes sea salt (Maldon’s)
Optional ingredients: cinnamon, orange rind, 1 drop of cardamom essential oil, organic rose petals.
Use your imagination. Chocolate tastes good with so many things.
Roll mixture into 1” balls. If the coconut oil is liquid (due to summer heat or a hot kitchen) you may need to place in the fridge for 15 minutes to firm up. Additionally, feel free to play with the amounts to personalize your salty chocolate balls to taste. Makes approximately 24 balls.
Store in a sealed container, lined with wax paper. They will keep for 5 days on the counter or 2 weeks in the fridge. In my house, they never last longer than 5 days.