About this recipe:Tahini, almond butter, dates, spirulina powder, maca powder and chia seeds are blended together creating gluten-free, on-the-go energy balls.
30g flax seeds
110g sesame seeds
70g sunflower seeds
90g cocoa nibs
20g raw cocoa powder
20g chia seeds (optional)
3 tablespoons raw maca powder (optional)
1 1/2 teaspoons spirulina powder
1 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 pinch salt
180g Medjool dates, pitted
125g almond butter
5 tablespoons honey
1/2 teaspoon vanilla extract
45g desiccated coconut
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Method Prep:30min › Extra time:40min › Ready in:1hr10min
Soak flax seeds in a bowl of water for 10 minutes. Drain.
Blend almonds in a food processor until finely chopped; transfer to a bowl. Mix sesame seeds, sunflower seeds, cocoa nibs, cocoa powder, maca powder, chia seeds, spirulina powder, cardamom, cinnamon and salt into almonds.
Process dates in the food processor; add to almond mixture.
Combine tahini, almond butter, honey and vanilla extract in a separate bowl. Slowly mix almond mixture into tahini mixture until it holds together. Form mixture into bite-size balls.
Spread coconut in a shallow bowl. Roll the balls in the coconut until coated. Chill balls in the fridge, at least 30 minutes.