Snack balls, Jan. 8, 2015

Snack balls, Jan. 8, 2015

I like to make healthy snacks with a balance of protein, fat, and carbs to avoid blood-sugar swings and help with refueling. I make these in a food processor (Cuisinart), which makes it easy to grind the nuts, fruit, and powdered ingredients. For this recipe, I ground all the dry ingredients together and then divided the mix into 2 portions (because the volume was too much for one batch). I put half back in the food processor and added half the quantity of oils, water and vanilla, and completed it in two batches. This also lets you add different flavoring ingredients to each batch. I added grated lemon peel to one batch to see how it would taste (pretty good!). NOTE: I know there a lot of ingredients listed here. If you don’t have all of them, just leave out what you don’t have, or substitute something else. There’s a lot of flexibility in this recipe, and quantities can easily be adjusted to compensate for extra of one thing or too little of another.

The recipe:

  • 1 cup (6 oz, 168 g) Brazil nutsSnack-balls-Jan1-291x300
  • 1 cup (5.3 oz, 150 g) Almonds
  • 10 Figs (dried)
  • 3/4 cup (1.8 oz, 51 g) Cocoa powder
  • 1/4 cup (0.6 oz, 17 g) Maca powder
  • 1/4 cup (1.4 oz, 41 g) Chia seeds
  • 1/4 cup (1 oz, 28 g) Ground flax seeds
  • 1 cup (2.8 oz, 80 g) Soy protein or protein blend
  • 1 cup (3.3 oz, 93 g) Whey protein (I used chocolate-flavored whey mildly sweetened with stevia)
  • 7.2 oz (204 g) Coconut cream
  • 0.8 oz (22 g) Coconut oil
  • 6 g Salt
  • 1 g Cayenne pepper
  • 2 caps Vanilla
  • 1/4 to 1/2 cup hot water

Process for making snack balls: Grind nuts with dried fruit and powdered ingredients (don’t forget spices) in food processor. Add liquid ingredients at the end (coconut cream, coconut oil, vanilla, water). I usually adjust the amount of oil (or water) as needed to get a consistency that can be rolled into balls.

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