Toasted Coconut and Spirulina Balls

I've been on a little Winter holiday up North. While I was there, I think I managed eat the local Ice Cream Parlour out of their entire supply of Toasted Coconut Crunch Ice Cream. By the third day, the lovely wait staff had my cone already prepped as I entered the establishment (love that!!) But now that I'm home, my thighs are telling me that I need to find other ways to get my toasted coconut fix. These little Toasted Coconut and Spirulina Balls fit the bill nicely... as nicely as I'm hoping my jeans will fit me again in a few days.



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
80ml tahini
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.