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Chlorella & Cacao Balls

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Chlorella & Cacao Balls recipe.

Makes 15 Balls

Super-easy, these tasty snacks are a great way to slip spirulina or chlorella into food. They can also be made nut- and cacao-free by substituting any seed butter (including tahini) for the nut butter, carob for the cacao, and sunflower seed meal for the ground almonds.

Recipe excerpted from Bliss Bites by Kate Bradley.

For more about this recipe: Green with Envy

Get more green foods-infused recipes at betternutrition.com, including Chilled Green Gazpacho Soup and Matcha and Greens Ice Cream.

Ingredients

  • 1 1/2 cups ground almonds (about 5 1/2 oz.)   

  • 2 1/2 Tbs. coconut oil   

  • 2 1/2 Tbs. almond or cashew nut butter   

  • 2 1/2 Tbs. raw honey or maple syrup   

  • 1 tsp. vanilla extract (or ½ tsp. vanilla powder)   

  • 8 Medjool dates, pitted (about 5 1/2 oz.)   

  • 1 Tbs. chia seeds   

  • 1/3 cup raw cacao powder or carob powder (about 1 1/2 oz.)   

  • 1 Tbs. chlorella or spirulina powder   

  • 1 tsp. ground cinnamon   

  • Extra chia or hemp seeds for rolling   

Preparation

Place all ingredients in food processor or blender, and pulse until combined.

Using 1 Tbs. of mixture at a time, roll into 1-inch balls, then roll in chia seeds to lightly coat. Place balls in airtight container, and refrigerate or freeze. Balls will keep for up to 2 weeks in the fridge, and 2 months in the freezer. 

Nutrition Information

  • Calories: 170
  • Carbohydrate Content: 17 g
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 20 mg
  • Sugar Content: 11 g
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