Raw Chocolate Quinoa Date Energy Ball Recipe
1½ cups medjool dates, pitted (about 15)
1 cup walnuts (or pecans)
3 tablespoons raw cacao powder
1 tablespoon almond butter
3/4 tablespoon raw honey (optional)
¼ teaspoon pink Himalayan salt
¼ teaspoon cinnamon
¼ cup quinoa crispies (Recipe below)
1 (3 oz) bar of organic, high quality dark chocolate (you can also use vegan)
Flaked pink Himalayan salt and coconut shavings to garnish
To the food processor, add the dates. Process until broken apart and sticky, about 30 seconds. Add walnuts and process until ground and evenly distributed in the dates.
With the food processor running, add the remaining ingredients (minus the crispies and chocolate bar) and process until a dough begins to form. You should be able to pinch it between your fingers and it will stay together. Pulse in the quinoa crispies.
Form the dough into golf ball-sized truffles (you should get 14 – 16 balls). Place the ball on a parchment lined baking sheet and set aside.
Melt the chocolate bar over a double boiler. Once melted, dip the top of each ball into the melted chocolate and return them to the baking sheet. Sprinkle with sea salt flakes and/or coconut while the chocolate is still shiny.
Allow energy balls to chill in the refrigerator for 30 minutes until chocolate has set, then serve. I found that they are really awesome if you let them set overnight first! The longer they are in the fridge, the more yummy they get.
Store in an airtight container in the fridge for 5 days.
How to make quinoa crispies
* Cook 1/2 cup of quinoa and let cool
* Preheat oven to 350
* Use a baking sheet with parchment paper and spread the quinoa in a thin layer
* Bake for 30-40 minutes, stirring every 10minutes to make sure they don’t burn
* They will be crispy and light brown