Mint Chocolate Superfood Snack Balls

mint-chocolate-super-food Download Recipe

These tasty, extremely nutritious snack balls are loaded with protein, antioxidants and omega-3 fatty acids. There’s no grains, or gluten or processed sugars to activate your FAT programs. They’re great for breakfast or quick afternoon snacks. Kids love them too!

Gluten-Free, Dairy-Free Mint Chocolate Superfood Snack Balls

Serves: 18 balls

Ingredients:

  • 1 cup cashews
  • 1 cup almonds
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds
  • 3 Tbsp raw organic cacao powder
  • 3 Tbsp extra virgin coconut oil
  • 2 Tbsp coconut palm sugar
  • 1 tsp spirulina (optional)
  • 1/2 tsp peppermint extract

Directions:

Combine cashews, almonds, chia and hemp seeds together in food processor until well ground.

Add remaining ingredients until well combined.

Form balls by shaping mixture in the palm of your hand. Store in fridge to harden.

Makes approximately 18 balls (depending on how much mix you eat along the way!)

Tip: If you live in a cool climate, you may like to melt coconut oil prior to adding to mixture. The best way to do this is using the double boiler method and keep heat low. Place coconut oil in heat-proof bowl into a pot of water. Heat slowly until coconut oil liquifies.


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6 comments on “Mint Chocolate Superfood Snack Balls”
  1. Kathleen McNally says:
    November 18, 2013 at 11:35 am

    Dear Jon,
    I’m concerned that you’re recommending use of xylitol, a questionable ingredient at best. It mostly comes from GMO corn, which we know is detrimental to the environment, and probably to our health. It is produced using a method called sugar hydrogenation. Raney nickel is used as the catalyst for this process…it is a heavy metal. Further, it took many years before we became clear about the detrimental health effects of hydrogenated oils and fats and studies have already shown that small amounts of xylitol kill laboratory rats 50% of the time. While xylitol may be a naturally occurring substance, there is nothing natural about the way it is highly processed as a food additive, and there is much reason to suspect we will discover its risks after far too many people have consumed far too much of it. I wish you would take a great deal more care with the health issues of what you recommend. I suspect I will be leaving your program soon because you do not. Losing weight needs to be about overall health, not just weight loss. I’m disappointed.

    • Jon Gabriel says:
      November 21, 2013 at 12:33 am

      Hi Kathleen,

      Thanks for your feedback. Xylitol is not a perfect sweetener, but on balance it’s better than most. We use it in small amounts in some of our desserts, because it does not elevate blood sugar too much and is a naturally occurring sugar. But it’s true, as with many things, the processing of it could be much better. It doesn’t have to be made from GMO corn, it can also be made for organic corn, or birch bark too. The nickel extraction is not an essential to creating xylitol. These are all issues related to the manufacturer and how they are creating the product. But the actual sugar is useful.

      If you like you can make this exact same recipe substituting coconut palm sugar for xylitol.

      Thanks,

      Jon

  2. InJoy says:
    November 17, 2013 at 12:52 am

    Are the nuts sprouted first before putting in the food processor?