In the mood for a chocolate truffle but don’t want a sugar crash after enjoying your sweet treat? These balls are for you. Packed with superfoods like raw cacao and maca, they’ll keep you energized and satisfied. My goal with the recipe below was to incorporate as many feel good foods as possible. Between the magnesium from the pumpkin seeds, the anandamide in the raw cacao, and the adaptogenic properties of the maca, they’ll lift your mood without cramping your healthy style. The recipe below is nut free, gluten free, and, of course, plant based. Feel free to experiment to suit your own tastes and needs.
Chocolate Maca Energy Balls
-1/2 cup raw pumpkin seeds
-1/2 cup seed butter or tahini (I used this butter for some extra sweetness, nut butter also works)
-10-12 medjool dates, pitted
-1/4 cup maca powder (or sub oat flour, coconut flour, etc.)
-2 tablespoons raw cacao (regular cocoa powder or carob also works well)
-1/2 teaspoon cinnamon
-2 teaspoons vanilla
-1/2 cup shredded coconut
-pinch of stevia leaf powder (optional, I use Stevia Select brand pure organic stevia powder, one smidgen scoop equals a teaspoon sugar)
-Place pumpkin seeds in food processor and grind until powdery.
-Add all other ingredients and blend until throughly combined and batter is slightly sticky. You may add a bit of water if necessary.
-Roll batter into balls and, if desired, roll in coconut or crushed pumpkin seeds for a fun appearance and texture.
-Refrigerate for 30-60 minutes to help balls set.
-Store in airtight container in fridge.
Pro tip: If you aren’t in the mood for ball-rolling, press batter into a small (8×8 or similar) pan and refrigerate for 60 minutes. Cut into bars and store in fridge.
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