"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Chocolate Coconut Nut Balls

Photo by: Sarah Wilson.
  • makes approximately 24 balls servings
  • Prep - 20 mins
    Cooking - 1 hour
  • Total - 1 hour 20 mins
Photo by: Sarah Wilson.

These chocolate nut balls are healthy 'nuff you can eat them for breakfast!  

Servings: makes approximately 24 balls
Preparation: 20 mins
Cooking: 1 hour

Tags: , , , , , , , , , , , , ,

Ingredients

  • 1/2 cup almond spread.
  • 2 1/2 cups nuts, almonds or brazil nuts are best, preferably activated.
  • 1/2 cup raw cacao powder, to taste.
  • 2 large handfuls shredded coconut.
  • 1/3 cup salted butter, softened.
  • 4-5 heaped tablespoons coconut oil, softened.
  • vanilla powder or liquorice root tea or granulated stevia or ground cinnamon, to taste (choose the flavour you prefer).
  • one or more of these filler ingredients, to adjust consistency: almond meal, LSA, protein powder, chia seeds, acai powder, maca powder.

Directions

Line a baking tray with baking paper. Roughly chop the nuts in a food processor.

Blend all the ingredients in a bowl, using a metal spoon to ‘splodge’ the coconut oil and butter through the dry stuff. Don’t be precise – throw in what feels right. Add any fillers you have to hand or have a soft spot for. The mixture will become quite wet because the coconut oil will turn liquid. Add one or more of the dry ‘filler’ ingredients to adjust the consistency (chia seeds do this super well) if you need or want to, and if you happen to have them in the fridge.

Grab small handfuls, roll into small balls and place on the tray. Stick in the fridge for 1 hour to set before eating. The balls will keep for several weeks.


Note

We recommend Vital Powder vanilla protein powder.

These chocolate nut balls are healthy 'nuff you can eat them for breakfast!

Ingredients

  • 1/2 cup almond spread.
  • 2 1/2 cups nuts, almonds or brazil nuts are best, preferably activated.
  • 1/2 cup raw cacao powder, to taste.
  • 2 large handfuls shredded coconut.
  • 1/3 cup salted butter, softened.
  • 4-5 heaped tablespoons coconut oil, softened.
  • vanilla powder or liquorice root tea or granulated stevia or ground cinnamon, to taste (choose the flavour you prefer).
  • one or more of these filler ingredients, to adjust consistency: almond meal, LSA, protein powder, chia seeds, acai powder, maca powder.

Directions

Line a baking tray with baking paper. Roughly chop the nuts in a food processor.

Blend all the ingredients in a bowl, using a metal spoon to ‘splodge’ the coconut oil and butter through the dry stuff. Don’t be precise – throw in what feels right. Add any fillers you have to hand or have a soft spot for. The mixture will become quite wet because the coconut oil will turn liquid. Add one or more of the dry ‘filler’ ingredients to adjust the consistency (chia seeds do this super well) if you need or want to, and if you happen to have them in the fridge.

Grab small handfuls, roll into small balls and place on the tray. Stick in the fridge for 1 hour to set before eating. The balls will keep for several weeks.

Note

We recommend Vital Powder vanilla protein powder.