300g nuts. I used almonds and Brazils.
40g pumpkin seeds
Handful of linseed
30g cocoa powder
50g salted butter
50g peanut butter
5 heaped teaspoons coconut oil softened
Agave syrup to taste
Ground almonds to 'dry out' consistency.
Chop all nuts and seeds in food processor.
Add all ingredients together except ground almond.
Add ground almonds 50g a time until you have a good consistency where you can roll balls in your hands and only get a little bit greasy. They are quite floppy so work fast and be gentle. Just make sure they are 'together'.
Place in grease proof paper and put in fridge for a couple hours. The above will make about 30 balls which will last in the fridge for about a month. You can get creative and add flavouring like vanilla or cinnamon.
They're very morish so keep them hidden in the fridge!
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Diagnosed prediabetic Easter 2014. Just left to get on with it, no guidance or help from GP. Every day I'm learning something new.