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Ingredients
For the filling
1/2 Cup walnuts
1/2 Cup hemp hearts (hulled seeds)
1/2 Cup raisins
1/2 Cup shredded, unsweetened coconut
2 Tbsp Buff Bake Pumpkin Spice Peanut Butter*
1 scoop vanilla protein powder (I used Bone Broth protein)
*Any nut butter will do, but this was tasty!
For the coating:
1 block of unsweetened baking chocolate (I used Scharffenberger)
Add stevia glycerite*, to taste
-or-
Lily's sugar free chocolate chips, about 1/2 cup
*Stevie glycerite can be found at Fiesta with the sweeteners. It's similar to liquid stevia, but in a glycerine solution. It doesn't seem to have the same bitter taste as the liquid stevia does, so I prefer this version when cooking with stevia.
Method
Blend up all of the filling ingredients until it resembles consistent, coarse crumbs. Test it by pinching some of the mixture together to be sure that you can make it stick together. If it won't hold together, it's too dry- try adding more nut butter or raisins, a little bit at a time, until it's moist enough to stick.
Roll the mixture into balls. I got 11 equal sized balls from my mixture.
If using a block of unsweetened chocolate, chop it into small pieces, add about 1/2 tsp stevia glycerite (or other sweetener, if preferred) and put into the microwave for about 30 seconds and stir. Continue to heat in 10 second intervals and stir until the chocolate is completely melted and smooth. Taste, and adjust sweetener as desired. If using chocolate chips, go through the same procedure to melt, but skip the sweetener!
Next, cover the balls in the melted chocolate by dropping them one at a time into the chocolate. I used a fork to toss them around until they were completely covered. Set them on a sheet of waxed paper on a plate and refrigerate until firm. Or if you're as eager to dig in as I was, stick them into the freezer, briefly!
Feel free to experiment with other nuts and dried fruit to change up the flavor, too!