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Magazine

Recipe – Nut Balls With Dark Chocolate And Coconut

May 24, 2021 · 6 min read

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Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

 

Almonds and pecan nuts are the stars of this nut balls with dark chocolate and coconut recipe, but you can replace them or add walnuts, hazelnuts, cashews, or macadamia nuts. These are all great sources of healthy fats. Dates give sweetness and important addition of fibre. 

 

Ingredients for the Nut Balls With Dark Chocolate And Coconut (20-25 balls)

• 1 cup pecan nuts or hazelnuts

• 1 cup almonds or macadamia or cashew nuts

• 1 tsp sea salt

• 1 cup desiccated coconut + ¼ cup for coating the balls

• 100g dark chocolate (70% or more), coarsely chopped

• 12 dates, stoned and coarsely chopped

• 1 cup ground flaxseed mixed with 2 tbsp water

 

Instructions

• Pulse all the ingredients except for the flaxseed in a food processor until broken into crumbs. Add the flaxseed and process into a sticky mixture.

• Shape the mixture into uniform balls and roll in coconut.

 

Notes

• The nut balls with dark chocolate and coconut will keep in a closed container in the fridge for up to 5 days and up to 1 month in the deep freeze.

 

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