Flavor isn’t the only thing this recipe provides. These little guys are packed full of nutrients and firing-on-all-cylinders level energy.
They are a perfect treat to take on a fall hiking adventure, and I also love packing them with me whenever I have to travel. This saves me from being forced to eat things that don’t make me feel my best. Making healthy choices begins by setting yourself up for success. These keep me on track with my meal plan, in addition to satisfying my taste buds.
Yield: 12-15 balls
¼ cup pecan flour, or meal
¼ cup unsweetened coconut flakes (preferred brand: Let’s Do Organic)
¼ cup cocoa nibs + 1 tsp cocoa nibs
2 tbs quinoa
½ tsp clarified butter or expeller pressed neutral flavored oil
1 cup almond flour
½ cup medjool dates, pitted
1 inch piece of fresh turmeric, peeled and grated
½ tsp ground cinnamon
1 tsp vanilla extract
2 tsp maple syrup
½ orange, juiced
Puff the quinoa by getting a small pot with sides at least 6 inches high. Add in the clarified butter and quinoa, then cook on high heat for about 3 minutes, or until the quinoa starts to jump. Color should stay light.
Combine the pecan flour, coconut flakes and ¼ cup cocoa nibs in a small casserole dish and set aside.
Place the puffed quinoa, almond flour and dates into a food processor. Blend for one minute. Scrape down the sides and add the grated turmeric, cinnamon, 1 tsp cocoa nibs, vanilla extract and maple syrup. Blend for another 2 minutes until the mixture is combined. Adjust the consistency by blending in the orange juice. The mixture should be pretty firm and just a little sticky.
Fill a small bowl with water. Use the water to wet your fingers as you scoop the balls out of the processor with a small scoop or spoon. Roll them in your hands until they are a round ball, then coat in the pecan, coconut and cocoa nib mixture. Store in an airtight container for up to 2 weeks. Refrigerate if desired.
*If pecan and almond flour are unavailable you can substitute whole nuts that you grind in your food processor.