Tuesday, September 6, 2016

Spirulina Chocolate Balls



In Lg. mixing bowl combine:
2 c Filtered Water 
1 c  Dates, chopped
3 drops of Peppermint Oil
2 t  Vanilla Extract
¼ c Goji Berries

Combine in blender: 
1 ½ c Carob Powder
1 ½ c  Raw Cocoa Powder 
 c  ground flax seed
2T  Spirulina powder
1 t Cinnamon
½ t Nutmeg
1 t Corriander
¼ t Allspice
¼ t Cloves
¼ t Mace

1 ½ cup  Almonds
1 ½ cup  Walnuts, broken
¼ c unsalted pistachio nuts
⅓ c pumpkin seeds
⅓ c chia seed

Roll balls in one of these:
Unsweetened Coconut
Sesame Seeds
Hempseed

Optional Additions:
⅓ cup sunflower seeds
2 T raw honey
½ c cashews
¼ c whole buckwheat (soaked and rinsed)
½ c oat flakes
zest of 1 orange 
¼ c dried apricots, chopped


Start with two cups of filtered water in a large bowl, set the chopped dates, peppermint oil drops, vanilla, gogi berries into the water.

Combine the dry ingredients into a blender: cocoa, carob, spirulina, cinnamon, cloves, nutmeg. Then add to water/date mixture.

Stir in nuts pumpkin and chia seed. You may want to wear thin gloves to roll into small balls because it is messy.  [I use the mellon scoop from BB&B.] Roll the balls in desiccated coconut or (toasted if you wish) sesame seed or hempseed to finish. Place in sandwich bags and hide in the freezer. Keep just one bag in the refrigerator at a time. Sometimes you can get them to last a bit if the men aren't aware how much is stashed away. :) 

To make measuring spices simple, I keep a small jar of about 6 T each of cinnamon, nutmeg, coriander and 2 T each of allspice, mace, cloves.  With this mixture done ahead, just use 1 T of the spice mixture for this recipe. These spices are excellent source of antioxidants to sprinkle on breakfast oatmeal.