These are a nutrient dense, portable snack to fuel you on the go, and because they contain none of the major allergens can be packed in school lunch boxes too. They are selenium, zinc and magnesium rich, with no refined sugar, and balanced with protein and healthy fats, to keep blood sugar stable.
(makes about 30 decent sized balls, or 60ish small bite size ones)
300g mixed sunflower and pumpkin seeds (you can substitute any nuts you like too, I like using part walnuts too, but this won’t be allergy friendly)
12-14 big medjool dates (they need to be medjool as the others are too dry)
2 heaped solid tbs extra virgin organic coconut oil
3 dessert spoons of raw cacao powder (the regular cocoa powder doesn’t have the mineral profile raw cacao powder does and tastes a little harsher, but you can use it)
1/4 teaspoon of himalayan pink salt (or sea salt)
Optional, but recommended: 2 tsp of greens powder/moringa powder
Put the seeds into a food processor and pulse until they are coarsely ground.
Add all the other ingredients, and blitz until the mixture comes together (you will need to stop a couple of times and let the mixture settle a bit so that it blend evenly)
Roll into balls in the palm of your hand (about 20g for a regular size, and 12g for a bite size)
You can roll these in desiccated, unsweetened coconut and/or crushed nuts or seeds, or more raw cacao powder, if you want to get fancy 🙂
Store in the fridge – they’ll keep for a week easily.