Name: Chia, almond and cacao balls
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 vanilla bean, split; 40.00 ml white chia seeds (see box); 40.00 ml unsweetened almond milk; 250.00 ml blanched almonds; 115.00 gm walnuts; 32.50 gm shredded coconut; 82.50 ml cacao powder (see Notes); 0.60 gm sea salt; 1.25 gm ground cinnamon; 125.00 ml almond spread; 56.80 gm rice malt syrup (see Notes)

Chia, almond and cacao balls

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Craving a satisfying snack without the sugar? Indulge in these fructose-free flavor explosions!

Ingredients:

1 vanilla bean, split
40.00 ml white chia seeds (see box)
40.00 ml unsweetened almond milk
250.00 ml blanched almonds
115.00 gm walnuts
32.50 gm shredded coconut
82.50 ml cacao powder (see Notes)
0.60 gm sea salt
1.25 gm ground cinnamon
125.00 ml almond spread
56.80 gm rice malt syrup (see Notes)

Instructions:

Extract the seeds from the vanilla bean and dispose of the pod. Combine chia seeds and milk in a small bowl and mix well.
Process almonds, walnuts, and 1/4 cup coconut until finely chopped. Transfer to a large bowl. Mix in cacao, salt, cinnamon, and vanilla seeds. Stir in almond spread, rice malt syrup, and chia mixture. Add an extra 2 teaspoons of rice malt syrup if needed to bind the mixture.
Spread the rest of the coconut in a shallow dish. Take 1 tablespoon of the mixture and shape it into a ball by pressing and rolling. Roll the ball in coconut to coat lightly. Put it on a large baking tray lined with baking paper. Repeat with the rest of the mixture and coconut. Keep the balls in an airtight container in the fridge for up to 1 week. Take them out of the fridge 10 minutes before serving.

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