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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