I love a guilt-free chocolate snack. In fact, I think 'guilt-free' may now be one of my favorite terms. Similar recipes like this have been doing the rounds for sometime. I have noticed 'bliss balls' for sale at my local health food/organic grocers and I thought, why not give this a crack?
If you keep a well stocked pantry, you should have most of the ingredients on hand. I always stock several varieties of nuts, seeds and flours, including my larder of spices. I would highly recommend buying raw and wholefoods, not only for longevity but also to cut out unnecessary processes. For example, most packets of roasted nuts have a high salt content and are often cooked in canola or vegetable oils. These are highly carcinogenic, and frequently GMO.
If you do have time, buy your nuts raw and whole, soak in filtered water for 2-3 days (rinsing and changing the water daily) until the nuts become 'activated' and begin to sprout. You can then dry roast your nuts in the oven for 5-10 minutes on high halting germination. There a loads of health benefits for soaking nuts and legumes. The process multiplies nutrients and increases the enzymes making, the food easier to digest.
Raw Chocolate Pistachio Balls - makes 12-16
- 1/4 cup coconut oil, melted
- 1 cup of pitted dates
- 1/4 cup of organic cacao powder
- 3/4 cup of organic LSA (linseed, sunflower & almond meal)
- 3 teaspoons of chia seeds
- 1 teaspoon of agave syrup
- 1/2 cup of pistachios (or any other nut)
- 1/4 cup of shredded coconut + extra for rolling balls in
- Place all your ingredients in a food processor. Whiz until the ingredients form a loose ball. If you would like your pistachios a little less grounded, don't place them in the processor straight away. Pop them in at the end for a quick pulse to combine.
- Spoon out a little of your mixture at a time, rolling into balls in your hand. You can roll your balls in extra coconut or cacao to 'seal'.
Raw Chocolate Pistachio balls are a fantastic little guilt-free snack. The recipe is easy to adapt, and substitute other ingredients if needed. One thing I would recommend avoiding is using left-over nut meal for making nut milks, like almond milk. The nuts natural oils and flavors have been stripped out and it leaves a chalky texture in the mouth. Blegh! I found out the hard way... Enjoy!