Now that baby Skinner has arrived, I'm in dire need of fast and easy to grab protein-rich snacks.
I made these the other day and loved the chocolate and tahini combination with the crunch of the sunflower seeds.
Completely nut free, grain free and refined sugar-free, they make the perfect 3 pm pick-me-up, ideal lunch box filler or delicious 2 am breastfeeding snack!
Makes: 16 Balls
Time: 10 minutes
1. In a food processor, place seeds, protein powder, cacao and salt and mix until seeds finely chopped (I like mine to stay slightly chunky for crunch).
2. Add coconut oil, tahini and rice malt syrup then pulse to combine.
3. Roll into balls and place in the fridge for an hour to harden.
Balls will keep in the fridge for up to 2 weeks and in the freezer for 3 months.
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My best friend growing up was originally from the US, so I was introduced to American candy early! When we moved cities away from each other, I missed my supply of Reeces Pieces Peanut Butter Cups and Peanut Butter M&M's.
Nowadays, these chocolate candies are way too sweet for my taste buds, however, this version you CAN enjoy in moderation, without the trans fats and refined sugar.
I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!
These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.