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Healthy Cashew Butter Rice Crispie Balls


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.


INGREDIENTS

  • 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

INSTRUCTIONS


  • 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.


NOTES

  • 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.


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