Indulge in these delicious chocolate snowballs, the perfect afternoon treat.
1 Ripe Banana
1tbsp Agave Nectar
¼ tsp Pink Crystal Salt
50g Desiccated Coconut
Soak the walnuts overnight and soak the dates for 15 minutes.
Add the walnuts to the blender and grind until small and crumbly. Cut the banana into small pieces and add to the blender, along with the dates, cacao, agave and salt. Blend to a thick and smooth chocolate paste.
Put the desiccated coconut in a small bowl.
Roll up the chocolate mix into medium sized balls in your hands. Roll around in the desiccated coconut until completely covered. Add to a container. Repeat the process.
Store in a container in the fridge. Eat within a week.
This is my favourite chocolate brownie recipe and it is so quick to make. I make it regularly and take these tasty raw chocolate brownies out with me to have as a snack. It is high in magnesium with the cacao powder, which helps the muscles to relax so can ease cramps. And the walnuts are high in Omega-3-fatty acids, which are good for the skin.
4tbsp Desiccated coconut
4tbsp Cacao powder
2tbsp Agave Nectar
1/4tsp Himalayan pink crystal salt
Firstly soak the walnuts overnight in filtered water.
Put the walnuts in the food process and blend for 30 seconds.
Add the remaining ingredients and blend for another 30 seconds until the mixture starts to stick together in a lump.
Scoop the mixture out into a brownie dish and press down with a spoon until the mixture is evenly spread out.
Put in the fridge for an hour.
When chilled, slice into square pieces and wrap each piece in cling film for a portable snack!