Super Green Cacao Energy Balls : Raw Recipe by Jennifer McClelland

Wednesday Sep 19 | BY |
| Comments (2)


These balls are easy to transport and
they’re great to take on a hiking trip or to work.

Energy balls are usually made in a food processor, which not everyone has. I love this recipe because one only needs a blender to make it!

Preparation time: 10 minutes

Yield: Makes 14 to 16 balls

Ingredients

2 cups sunflower seeds, dry
1½ cups raisins
½ cup coconut flour or shreds, dry
½ cup raw cacao or raw carob powder
¼ cup liquid sweetener (honey, agave, maple syrup, etc.)
2 tablespoons water
1 teaspoon cinnamon
1 teaspoon barley powder
1 teaspoon spirulina powder
1 teaspoon chlorella powder
Pinch teaspoon mineral sea salt

Coating

2 tablespoons raw cacao or raw carob powder

Directions
In a dry blender, pulse sunflower seeds, raisins and coconut flour or shreds until broken up. Stop the blender to loosen the mixture with a rubber spatula as needed. Do not over blend. The mixture can still have some whole pieces in it.

Pour the crumbly mixture into a large bowl and mix in remaining ingredients until a doughy consistency is reached. Take a tablespoon of dough and roll into 1-inch balls. A little bit of water may need to be added.

Coat the balls in the cacao or carob powder. In an airtight container, store in the refrigerator up to 2 weeks or in the freezer up to 1 month.

Jennifer McClelland

Jennifer McClelland

Jennifer McClelland is a whole foods spokesperson, raw food chef, and cookbook author of “The Right Blend: Blender-only Raw Food Recipes”. Jennifer grew up on a farm and studied at Living Light Culinary Institute in Northern California. Based in Idaho, she travels the world, working from Beijing to Shanghai to Hong Kong to Los Angeles. Jennifer is a regular contributor for New Western Cuisine Magazine and available for culinary projects around the world!
Contact Jennifer at www.bedeliciouslyhealthy.com.

2 COMMENTS ON THIS POST

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  1. Question: I am reading some research that says spirulina causes both liver and neuro toxins in the body. What do you make of this as I notice you put this in your recipe? Thanks-jamie

    • Jennifer says:

      Hi, from what I’ve read I lean towards using all types of algae and vegetable seaweeds. If you have any doubt, feel free to leave this ingredient out as you don’t need it for this recipe. If you don’t feel comfortable using spirulina, but still want the nutrient-density in your food, add more sea vegetables – personally, I love nori! Jennifer

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