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Healthy Cocoa Bliss
2014-04-16
https://www.metro.ca/userfiles/image/recipes/boules-de-bonheur-cacao-10038.jpg
PT10M
PT15M
PT25M
Preheat the oven at 375°F (190°C).Place the hazelnuts on a baking sheet.Place the sesame seeds on another baking sheet and bake in the oven for 12 to 15 minutes or until the skins on the hazelnuts loosen and the sesame seeds are nicely golden.Remove from the oven.In the bowl of a food processor, combine the hazelnuts and sesame seeds.Pulse a few time to break them up.Add the dates, pumpkin seeds butter, the flaxseed, cocoa powder and the cinnamon.Pulse until all the ingredients are well combined and are starting to stick to each other.Transfer to a bowl and with the palm of your hands, form small round balls about the size of a heaping tablespoon (see note).Note : For a little extra crunch, roll the healthy cocoa bliss balls in 1/3 cup (80 ml) of roasted sesame seeds.Keep these cocoa balls at room temperature for a few days, in the refrigerator for up to a week or simply freeze them.
16
Chef Caroline McCann
3
7
5
1
250 mL hazelnut
1/2 cup + 1/3 cup (125 mL + 80 mL) sesame seeds
1 cup (250 mL) date, pitted (about 22)
3 Tbsp. (45 mL) organic pumpkin seeds butter
1 Tbsp. (15 mL) flaxseed, ground
1/3 cup (80 mL) cocoa powder
1/4 tsp. (1 mL) cinnamon, ground (optional)
Healthy Cocoa Bliss
16
balls
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
250 mL
hazelnut
-
1/2 cup + 1/3 cup
(125 mL + 80 mL)sesame seeds
-
1 cup
(250 mL)date, pitted (about 22)
-
3 Tbsp.
(45 mL)organic pumpkin seeds butter
-
1 Tbsp.
(15 mL)flaxseed, ground
-
1/3 cup
(80 mL)cocoa powder
-
1/4 tsp.
(1 mL)cinnamon, ground (optional)
Preparation
Preheat the oven at 375°F (190°C).
Place the hazelnuts on a baking sheet.
Place the sesame seeds on another baking sheet and bake in the oven for 12 to 15 minutes or until the skins on the hazelnuts loosen and the sesame seeds are nicely golden.
Remove from the oven.
In the bowl of a food processor, combine the hazelnuts and sesame seeds.
Pulse a few time to break them up.
Add the dates, pumpkin seeds butter, the flaxseed, cocoa powder and the cinnamon.
Pulse until all the ingredients are well combined and are starting to stick to each other.
Transfer to a bowl and with the palm of your hands, form small round balls about the size of a heaping tablespoon (see note).
Note : For a little extra crunch, roll the healthy cocoa bliss balls in 1/3 cup (80 ml) of roasted sesame seeds.
Keep these cocoa balls at room temperature for a few days, in the refrigerator for up to a week or simply freeze them.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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