Makes: 19 Balls
Prepare: 25 minutes
1. In a food processor add the stoned dates, chickpeas, coconut oil and cacao. Process until you have a smooth dough. You may have to scrape down the sides of the processor several times to make sure that all the ingredients have minced.
2. Tip into a large mixing bowl. With your hands, bring the mixture together to make sure all the ingredients are evenly distributed. It should be slightly sticky.
3. Scoop out rounded tablespoons of the dough and roll into balls. Set aside as you go. Roll into approximately 20g balls.
4. Place the Munchy Seeds in a shallow bowl. Roll the balls in the seeds to coat. Refrigerate for at least 1 hour. Bring up to room temperature before eating. The chocolate balls will keep for a week, refrigerated in an airtight container.
Recipe devised by Amy Lanza @nourishing.amy
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