Raw cacoa is high in flavonoids, especially proanthocyanidins which are antioxidants that protect our cells. Cacoa is also heart protective and contains neurotransmitters that boost our endorphins when eaten.
Dates are used to sweeten the recipe. They are an excellent source of easily digestible carbohydrates, fiber, B-vitamins, folic acid, zinc, selenium, potassium, copper, manganese, magnesium, iron, and phosphorous. The Beta-D-glucan fiber that it contains slows absorption of glucose, helping to keep blood sugar level balanced and increasing satiety. The fiber also helps to add bulk and softness to stools, aiding elimination. Dates are also high in antioxidants and anti-cancer compounds.
Sunflower seeds provide ample amounts of protein, monounsaturated fat, fiber, vitamins B-1, B-5, B-6, folic acid, vitamin E, magnesium, selenium, iron, phosphorous, and copper. They are anti-cancerous and ant-inflammatory.
INGREDIENTS:
1/3 cup sunflower seed butter
9 - 10 pitted dates
3 tsp. raw cacoa (or cocoa) powder
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1/8 tsp. salt (optional)
1/4 cup unsulphured, unsweetened shredded coconut
* For extra omega - 3 essential fatty acids, try adding hemp or ground flax seeds
DIRECTIONS:
Add all ingredients, except shredded coconut, into a food processor
Blend until the mixture looks like a paste
Remove the mixture from the food processor
Form into 1/2 inch sized balls
Pour shredded coconut onto a flat surface
Roll the chocolate balls in the coconut to coat
Enjoy right away, or for a firmer, chewier snack, freeze them for later
