Thursday, 6 February 2014

Pumpkin Seed and Coconut Energy Balls

At the same time as I was making my ABCC Raw Cookies, I also decided to whip up a batch of energy balls that were free of nuts. The kids are unable to have nuts in their lunchbox for Montessori so I thought it would be nice for them to have some of these in their lunch boxes, but had to think outside of the typical almond/cashew combo that typically makes up the base for energy balls.

These ones instead use pumpkin seeds and coconut butter, and have only a handful of ingredients. I rolled some of them in coconut and left some plain - both taste good, it really just depends on how much effort you want to go to! You could always throw the extra coconut in the blender when you are mixing them up if you like the extra coconut but can't be bothered with the extra rolling. 

Pumpkin Seed and Coconut Energy Balls

Gluten, grain, dairy, nut, soy, refined sugar free

1/2 cup pumpkin seeds
10 dates (either dried or medjool)
1/4 cup boiling water
1/3 cup coconut butter, melted (find the super simple recipe here)
1 tsp vanilla essence or paste
1/4 cup desiccated coconut for rolling 

1. If you are using dried dates, pour the boiling water over them and leave to soak for 10 minutes or so to soften. Otherwise, add all ingredients to a food processor or blender and blend until ingredients are well combined (you choose how blended you like it - sometimes a few chunks are yummy, but you may prefer a smoother texture). 
2. Take about 1/2 tbsp of mixture and roll into a ball. Place the desiccated coconut on a plate and roll the balls in the coconut to coat. Place the completed balls in the fridge to harden. 

Best stored in the fridge to keep them firm.