These yummy Nut-Free Choc Chip Balls are perfect for school lunch boxes. They are made with protein-rich pumpkin seeds (pepitas), providing energy for growing kids. By using organic 85% dark chocolate you have a delicious treat without the side effects of a high sugar snack. Now that it’s school holidays, you’ve got a perfect opportunity to introduce the kids to the kitchen. You can also turn baking into a fun math lesson by including the kids in the measuring of ingredients.
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- 1 1/2 cups pumpkin seeds (pepitas)
- 1/4 cup sesame seeds
- 1 cup (10 lge) Medjool date(s), pitted
- 1/3 cup coconut (organic finely-shredded)
- 3 Tbsp coconut oil
- 1 tsp vanilla extract (organic)
- 1 Tbsp cacao raw powder
- 1 tsp cinnamon
- 1/8 tsp pink Himalayan salt
- 80g of 85% dark chocolate, finely chopped
- To coat balls, coconut (organic finely-shredded), or sesame seeds (both are optional)
Add the pumpkin seeds and sesame seeds to a food processor. Process for 20 seconds to grind down the seeds.
Add the dates, coconut, coconut oil, vanilla, cacao, cinnamon and salt. Process for 25 – 30 seconds or until the mixture starts to come together.
Add the chopped chocolate and blend for approximately 8 – 10 seconds to distribute evenly through the mixture. Press a little mixture between your fingers, if it sticks together you have the correct consistency.
Scoop a little mixture into your palm and squeeze it firmly to form a rough ball, then roll into the size of a walnut shell. Repeat with the remaining mixture.
Roll in coconut or sesame seeds, or you can leave them plain with the little bits of chocolate in sight (you may have to hide these from your children). If you would like them a little sweeter, just add a few extra dates.
Store in an airtight container in the fridge. Suitable to freeze and only takes 5 minutes to thaw.