PEANUT BUTTER CHOCOLATE SEEDBALLS
SERVES 16 BALLS
454g (16oz) dairy-free chocolate chips
1⁄2 cup creamy peanut butter
1⁄2 cup raw shelled hempseed
1⁄2 cup unsweetened shredded coconut
1 cup sunflower seed kernels, pulsed fine in a mini food processor, divided
NUTRITIONAL VALUES
Calories: 281kcal
Fat: 18.9g (6.7g S.Fat)
Carbs: 22.8g
Protein: 6.2g
Sugar: 10.7g
Sodium: 166mg
METHOD
In a double boiler, melt the chocolate. Mix in the peanut butter thoroughly. Remove from the heat and stir in the hempseed, shredded coconut, and 1/2 cup sunflower seeds. Refrigerate the dough for 30 minutes, or until it is firm enough to scoop with a small cookie scoop.
Remove the dough from the refrigerator and divide it into 48 balls. You can smooth them out with your palms to make smoother balls. Roll them in the remaining pulsed sunflower seeds while they are still warm from rolling.
These will last about 3 weeks in the fridge and 6 months in the freezer.
Remove the dough from the refrigerator and divide it into 48 balls. You can smooth them out with your palms to make smoother balls. Roll them in the remaining pulsed sunflower seeds while they are still warm from rolling.
These will last about 3 weeks in the fridge and 6 months in the freezer.
