Chocolate Coconut Vegan Energy Balls #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

What could be better than these too simple, no-heat Chocolate Coconut Vegan Energy Balls? These chocolatey bits of paradise are so natural to make in only 20 minutes utilizing just your nourishment processor.

I love vitality balls as a rule on the grounds that there are actually no "rules" to when you can have them. Anything goes!

In the event that you are not a major breakfast individual, simply looking a brisk bite, or longing for something sweet, these vegetarian vitality balls could be your ideal solution.Next include the unsweetened cocoa, flax seed, ground ocean salt and antiquated oats. Procedure an additional 20 seconds or something like that, until mixed.

Include the medjool dates and grungy coconut oil to your nourishment processor. Procedure for 2-3 minutes or until blend is all around mixed.

Also try our recipe Slow Cooker White Chicken Chili #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

INGREDIENTS

• 3/4 cup almonds, sliced or slivered
• 1/2 cup unsweetened cocoa
• 2 tablespoons ground flax seed (I recommend using whole flax seeds and grinding them yourself using a coffee grinder)*
• 1/4 teaspoon ground sea salt
• 1 1/3 cups organic old fashioned rolled oats, gluten free if desired
• 1 pound (16-ounces) medjool dates, pits removed (if dates are not soft, soak them in water for 20 minutes first)
• 1/4 cup unrefined coconut oil, melted
• 1/4 cup finely shredded unsweetened coconut

INSTRUCTIONS

1. Add the almond slices to a food processor and process 20- 30 seconds, until finely chopped.
2. Add the cocoa, flax seed, sea salt and oats. Process another 20 seconds or so, until blended.
3. Add dates and coconut oil. Process for 2-3 minutes or until mixture is well blended. Note: depending on how sharp your blade is, you may need to stop, stir, and blend again every 30 seconds or so, so everything gets mixed equally.
4. The mixture should now be sticky enough to form into balls. You can test this by squeezing between your fingers. It should stay together, but not stick to your hands, or fall apart. If it’s not staying together very well, add a little more coconut oil and process again. If it’s too sticky, you can add a bit of oatmeal or even unsweetened coconut and re-blend. (**see tip in notes below). Once ready, form into 1 1/2 inch balls. Note: I’ve found that you can’t really “roll” these between your hands to form the balls; you need to shape them, pressing with your hands until they are in ball form. As you form them together, place each ball onto a plate, or a baking sheet covered in parchment paper (or you can use a silicone baking mat). Any flat surface will do.
5. Then, on a separate plate, cutting board or other flat surface, add the finely shredded coconut. Note: finely shredded works best as it sticks well. Press each ball, one at a time, into the coconut with a little pressure until it sticks to all sides. Transfer to an airtight container. Store in the fridge up to a week. This recipe makes 22 balls. 

Read more our recipe Low Carb Pizza Casserole #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

source : bit.ly/2UM3gla