Toasted Coconut and Spirulina Balls
adapted from Pete Evens's Healthy Every Day
Makes about 18
1 cup nuts (I used whole dry roasted natural almonds, walnuts and raw cashews)
2 tablespoon coconut flour
2 teaspoons honey (I used raw honey)
1/2 teaspoon ground cinnamon
40g coconut flakes
3 tablespoons white chia
1 tablespoon spirulina
3 tablespoons coconut oil, melted
1/2 cup shredded coconut, for coating
2 tablespoons black chia, for coating
Preheat the oven to 180 C. Put the shredded coconut on a baking tray and toast until golden (about 5 - 6 minutes). Keep your eye on it as it burns easily. Set aside.
Put the nuts, coconut flour, honey, cinnamon, coconut flakes, chia, spirulina and tahini in a blender and blitz until smooth. Add the melted coconut oil and process again until well combined. Scrape the mixture into a bowl and refrigerate until it firms up enough to roll into balls.
Mix the black chia with the toasted shredded coconut. Roll the mixture into small balls and roll them in the coconut-chia until coated. Refrigerate again until firm.