Raw Vegan Chocolate Coconut Balls!

Recipe directly from here! (minus the carob)

1/2 cup sunflower seeds
1 cup unsweetened coconut
1 tablespoon raw cocoa powder
6 Mejool dates, soaked for 5 minutes
1 – 2 tablespoons cashew butter (or any other nut butter you like)
Raw carob chips
Filtered water

In a food processor fitted with the s-blade, combine the sunflower seeds and pulse until they’re coarsely chopped, about 10 pulses. Add the shredded coconut and cocoa powder and pulse to combine, about 5 pulses. Remove this mixture from the food processor and set aside in a small bowl.

Place the soaked dates, with the pits removed, into the food processor and pulse until they’re chopped, about 10 pulses. Add in the nut and coconut mixture and pulse to combine, another 5 pulses. Add the cashew butter and turn the food processor on so it’s mixing all the ingredients together. If you have enough liquid / stickiness, a dough will start to form (give it time before you add water). If a dough does not form, add a little bit of filtered water, 1 teaspoon at a time until you get the thick dough like consistency. Note, you should scrape down the sides of the bowl and help the dough to form with a plastic spatula.

Once your dough has formed, add in your carob chips and pulse just a few times until they are combined into the dough.

Form the dough into little balls (mine are about the size of a golf ball, maybe a little bit smaller). Place them on plate and put them into the freezer. Let cool for 30 – 40 minutes, until the treats are hard (they won’t freeze all the way, so don’t worry!).

Enjoy these babies with a cup of tea, snuggled up on the couch, with a good gluten-free blog.