20 g rice krispies (or shop bought own brand, I used Waitrose rice pops)
50 g whole almonds
85 g medjool dates (stones removed)
½ tsp chia seeds
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp Good quality Cocoa powder (heaped - I used organic 100% cocoa)
½ tsp vanilla extract
½ tbsp good quality runny honey (I used organic)
In a food processor blitz up 40g of the pumpkin seeds into a fine dust and transfer on to a plate.
Put the rest of the pumpkin seeds, rice krispies, almonds and dates into the food processor and blitz until everything is finely chopped.
Add the chia seeds, turmeric, cinnamon and cocoa powder and give another good blitz until everything is finely ground.
Then finally grate the orange peel into your mixture, about half an orange of more if you desire. Add half of the orange juice along with the vanilla extract and honey. Blitz again for about 1 to 2 minutes, stopping to scape down the edges to collect the mixture.
With dampish hands use your fingertips to roll into about 20 balls, drop the ball into the pumpkin dust and roll around until coated.
Enjoy 1 or 2 in the afternoon, when you feel like you need that extra boost. Store in an airtight container in the fridge for up to 2 weeks.
View the recipe instructions at Globe Scoffers
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