These chocolate covered cashew butter rice crispy balls are delicious and indulgent enough to have as a dessert, but nutritious and healthy enough to enjoy as a snack! Plus, they’re only 7 simple ingredients, they don't need to be cooked, and they are really easy to make.
1 cup medjool dates (pitted)
1/2 cup cashew butter
1/4 cup hemp seeds
Pinch of sea salt
1/2 cup puffed quinoa
1/2 cup dark chocolate chips - or roughly one 90g chocolate bar
Line a baking with parchment paper and set aside.
Start by adding the pitted medjool dates, cashew butter, hemp hearts and saltto a food processor. Pulse until the medjool dates break down completely into a paste-like texture. If your dates are quite tough it can help to soak them in boiling water for 5-10 minutes before.
Transfer the date mixture to a large bowl and stir in the puffed quinoa.
Using a teaspoon scoop spoonfuls of the mixture into your hands and roll into little balls. Place these on a parchment-lined baking sheet. Pop the balls into the fridge while you prep the chocolate.
Melt your chocolate in a double boiler.
Using a fork, dip one ball into the chocolate bowl and stir around until it's completely coated in chocolate. Remove and place back on the parchment paper.
Place in the fridge to set for about an hour.
These chocolate balls can be stored in the fridge for up to 2 weeks, or in the freezer for a couple months.
If you don't have cashew butter, try out any other nut butter.
For a little extra crunch try adding sunflower seeds in too.
Rice crispies will work just as well as puffed quinoa.
To keep these nut free use sunflower seed butter.