Peanut Butter Chocolate Seed Balls Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 25 minutes
16 ounces dairy-free chocolate chips
½ cup creamy peanut butter
½ cup raw shelled hempseed
½ cup unsweetened shredded coconut
1 cup sunflower seed kernels, pulsed fine in a mini food processor, divided
1Melt the chocolate in a double boiler. Stir in the peanut butter and blend well. Take off of the the heat and mix in the hempseed, shredded coconut, and ½ cup sunflower seeds. Refrigerate until the dough is firm enough to use a small cookie scoop, about 30 minutes.
2Remove the dough from the refrigerator and scoop out forty-eight balls. You can roll them into smoother balls with the palms of your hands. While they are still warm from rolling, roll them in the remaining pulsed sunflower seeds.
3These will keep in the fridge for about 3 weeks and in the freezer for about 6 months.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.