Ingredients
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/4 cup sunflower seeds
- 1 tbsp chia seeds
- A little less than 1/4 cup spinach (loosely packed)
- 1/8 to 1/4 tsp spirulina powder
- 1/8 tsp cinnamon
- 2/3 small banana, chopped
- 1/4 cup + 1 tbsp dried blueberries
- 4 medjool dates, pitted and chopped
- 1 tbsp cacao nibs
Instructions
- Line a medium sized baking sheet or plate with parchment paper. Set aside.
- Pulse all of the ingredients up to the spirulina in a food processor until a uniform “chunky” consistency is reached. Do not over process, for it will start to release fats and become butter.
- Add the banana, blueberries and dates and process until a dough is formed. Toss in the cacao nibs and pulse until mixed through.
- Scoop heaping tablespoon sized balls and roll them in the palm of your hand until balls form. Add desired toppings of choice, such as a nut or shredded coconut.
- Arrange them on the lined sheet, and place them in the freezer to set for at least one hour.
- These will store in the fridge for up to 1 week or in the freezer for a two months.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Snack
- Cuisine: Vegan, Raw Vegan