No-Bake Vegan Superfood Balls

The. Ultimate. Superfood. Treat. It’s safe to say nearly everyone is on the superfood bandwagon now, and this recipe includes quite a few of the classics – chia seed and quinoa, along with some delicious foods cherised by vegans – medjool dates and nut butter, with some cocoa to add that hint of bitter sweetness. This is a super healthy and tasty snack to have mid-morning or as a little afternoon boost with a simple tea or coffee. Credit goes to a recipe I found trawling through some recipes Jamie Oliver has put together for Woolworths, with a few fancy alterations of my own. The texture is also awesome – soft and chewy from the dates and quinoa, with some crunch from the chunky peanut butter and chia seeds. Healthy, delicious….what more can I say?

Ingredients

2/3 cup quinoa
150g pitted medjool dates
2 tablespoons boiling water
1 cup peanut butter or other nut butter of your choice (I used Sanitarium’s natural crunchy peanut butter – contains only 100% roasted peanuts and nothing else)
2/3 cup almond meal
2 tablespoons chia seeds
2 tablespoons cocoa
Topping to roll the balls in – desiccated coconut, cocoa powder, melted dark chocolate, chopped nuts – be creative!

Essential kitchen items

Food processor
Large lined tray

Makes approx. 25-30 balls.

Preparation

Cook the quinoa according to packet instructions. This will take around 10-15 minutes. Personally, I find the stove method works better, although I wish my microwave could handle quinoa a bit more! Once it’s cooked, scoop out the quinoa and leave to cool down in another pan/bowl.
Process the dates and boiling water in a processer until a thick paste forms.
Once processed, add in all remaining ingredients (except the toppings) and process well until it is thoroughly combined. At this stage the mixture should be soft, somewhat spongy and will hold its shape when moulded.
Using damp hands, roll the mixture into balls, then coat with your favourite topping. Place onto a lined tray, then the fridge to chill.

These will keep well in the fridge in an air-tight container for 2-3 days.