No-Bake Chocolate-Maca Snowballs

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No-Bake Chocolate-Maca Snowballs

making-plant-based-vegan-chocolate-maca-snowballsWell hello everyone, long time no see! I hope you had a wonderful summer and have survived the first week back at school.

I had a great summer hanging out with my boys and travelling all over B.C. from the Okanagan and Tofino, to way up north in Atlin. I’m grateful for the time I had to reconnect with friends and family, but it always feels good to get back home and into the routine of a new school year. I love Fall because it encourages us to get cozy in the kitchen with foods that are warming, comforting and nourishing. Nothing beats a hot bowl of home-made soup on a cool autumn evening! Next week is supposed to get chilly, but let’s not go there just yet…

In honour of back-to-school, I thought I would start you off with one of my kids’ favourite snacks. These are gluten-free and nut-free, and take about 10 minutes to make. Kids can help too!

 
No-Bake Chocolate-Maca Snowballs
Yields 24
These delicious school-friendly snacks are gluten-free, nut-free and take only 10 minutes to make. It's so easy that the kids can help make it.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 ½ cups gluten-free rolled oats (traditional or quick-cooking)
  2. ¼ cup raw pumpkin seeds, coarsely chopped
  3. 2 Tbsp raw unhulled sesame seeds
  4. 2 Tbsp raw hemp hearts or sunflower seeds
  5. ½ cup raisins
  6. 2 tsp ground cinnamon
  7. 3 Tbsp ground Maca
  8. 2 Tbsp raw carob powder (carob is caffeine-free and naturally sweet so it is great for kids, but you may substitute raw cacao powder)
  9. ½ cup natural nut or seed butter
  10. ½ cup maple syrup
  11. 1 tsp vanilla extract
  12. ¼ - ½ cup warm water (optional)
  13. Shredded, unsweetened coconut (for coating)
Instructions
  1. In medium bowl, combine all dry ingredients except for shredded coconut.
  2. Add nut or seed butter, maple syrup and vanilla, and stir to combine. Mixture should be the consistency of thick cookie dough (not too soft and not crumbly).
  3. If mixture is too dry, add warm water 1 Tbsp at a time until dough comes together. You may need to knead it a few times with your hands at this point.
  4. Using a heaping teaspoonful, roll dough between the palms of your hands into a 1-inch ball, then roll in shredded coconut to coat. Set aside. Repeat with remaining dough.
  5. Chill snowballs in fridge for at least one hour before serving. Keep refrigerated in a sealed container, up to 4 weeks.
  6. These also freeze well – thaw at room temperature before serving.
Variations
  1. - Substitute or other unsulphured dried fruit such as goji berries, cranberries, chopped dates or chopped apricots for the raisins.
  2. - Try different varieties of nut or seed butter such as pumpkin, almond, coconut or a combination.
  3. - Try rolling the balls in ground flax seed or finely chopped nuts instead of coconut.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
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