These little guys are addictive. They're also easy to make and store well. I use the coconut nectar because it's low glycemic and not as sweet as agave. You could also use maple syrup, pecans and ... I can't help but keep thinking of combinations!
- 2 Tbls. chia seeds
- 2 tsp. Vanilla or 1 tsp. each vanilla and almond extract
- 1 cup raw pepitas
- 3 cups finely grated coconut plus
- 1 cup almond flour
- ¼ cup coconut oil, melted
- ½ to ¾ cup coconut nectar
- 1 cup fine shredded coconut for the coating, optional
Choose your flavor and add:
- ¼ cup cocoa nibs
- 2 Tbls. unsweetened cocoa
- Pinch cayenne pepper
- ½ cup peanut butter powder (PB2)
- ½ cup dried cherries, chopped fine
- Replace the pepitas with slivered almonds, lightly toasted
- ¼ tsp. Cinnamon
- 2 Tbls. matcha powder
- In a small bowl, add 1 Tbls. water, the extract(s) and the chia seeds. Set aside.
- In a food processor,coarsely chop the pepitas. Remove half and place in a medium bowl.
- Add the coconut to the pepitas and process until fairly fine. Add to the bowl with the remaining dry ingredients and cherries if using them.
- Toss with your hands so that everything is well blended.
- Add the chia mixture which should have gelled at this point and the remaining wet ingredients starting with ½ cup of coconut nectar.
- Massage the mixture until thoroughly combined. Taste for sweetness.
- Make small balls by squeezing the mixture in your hands and then rolling it into balls.
- Roll in the additional shredded coconut if desired.
- Freeze the balls on wax paper or chill in the fridge. Once hard, they can be stored in the fridge.