I’ve had a lot of fun on Instagram the last couple of days. I created this recipe, but then couldn’t come up with a name. So I invited people to send me their ideas and told them I’d toss them in a bowl and pick one – and that would be that, they’d forever be known as whatever was randomly selected! Lots of good ideas and a couple of very funny ones too (Third Date Balls…Schwetty Balls…) I’m really lucky to have such a fun group of people who follow me. They are all kind, some are hilarious, and they are all supportive! I couldn’t ask for a more awesome group of people.
So here we are with CHOCOLATE BOMBS, submitted by Mary Beth @walkswithfruit!
My blog is probably heavy in the sweet category. But what can I say, life is just too short to forgo tasty treats. I am all for living a healthy lifestyle, as long as it leaves room for a little (or a lot) of fun! Which is why I think it’s important to show people that a healthy lifestyle doesn’t mean sacrificing the things you love. You simply figure our different ways to enjoy them.
These Chocolate Bombs are grain free, vegan, refined sugar free, and organic. I really don’t think I could have made them much healthier.
The pest part though, is that they taste so delicious that no one will ever even notice that they’re packed with antioxidants, minerals, vitamins, omega 3’s, fiber, protein, they have cholesterol lowering ingredients, nutrients that help lower high blood pressure, and are packed with natural anti inflammatory benefits.
So go ahead and indulge!
15 Organic Medjool Dates
2/3 Cups of Organic Walnuts
2 Tablespoons of Organic Chia Seeds
1/2 teaspoon of Organic Ground Ginger
1/4 teaspoon of Celtic Sea Salt
2 Tablespoons of Organic Cacao Powder (lower to 1 Tbs if you’re sensitive to caffeine)
1 Tablespoon of Pure Maple Syrup
2 Bars of Theo’s Organic Sea Salt 70% Dark Chocolate
Measure all ingredients except the dark chocolate into a food processor. Pulse until the mixture comes together and will stay together when pressed with your fingers. There will be tiny pieces of walnuts, but make sure they aren’t too big or the balls won’t hold together when you form them.
Line a cookie sheet and press the mixture into 15 balls. Place in the freezer to set. Meanwhile, place a bowl over a pan of water (or use a double boiler if you have one) and melt the chocolate. Not too hot or it will seize! Once completely melted, remove the balls from the freezer, roll each one in the chocolate, let the excess run off, and place them back onto the cookie sheet. When all of the balls have been coated in chocolate, place them in the freezer again for 10 minutes. Remove from the freezer and using the remaining melting chocolate, drizzle over the top of the balls. Return to the freezer for 10 more minutes to set.
Store in an airtight container in the fridge (if they last that long!)