Moringa Choco-Hemp Protein Balls

Introduction

Here is the new and improved recipe for moringa chocolate hemp protein balls! These are so much fun to make with your children and a great way to incorporate math into homeschooling. This would make a special after-school treat or a dessert after a special dinner. They can be boxed and given as gifts too! Keep refrigerated in a sealed container. Go ahead and try these and let me know what you think.

Ingredients

1-3 tsp Moringa powder

½ cup Shredded coconut (Optional)

½ cup Almond meal flour

2 tbsp Cocoa powder, split

6 - 8 Medjool dates, pitted

1 tsp Vanilla extract

2 tbsp Honey or maple syrup

⅓ cup Hemp seeds + More for topping (about 1/4 cup)

1 tsp Cinnamon

1 tbsp Coconut sugar

⅛ tsp Coarse Sea Salt

⅓ cup Semisweet organic chocolate, chopped (Soy lecithin free and sweetened with Stevia)

Directions

In a food processor, add the moringa powder, coconut shreds, almond meal flour, and 1 tbsp of the cocoa powder. Blend until incorporated. Add the dates and vanilla extract and blend until everything is combined and finely chopped. Mix in the honey or maple syrup until you have a soft and gooey consistency. Using a spoon or rubber spatula, fold in the 1/3 cup of hemp seeds.

To make the chocolate dusting, mix together the remaining 1 tbsp of cocoa powder, coconut sugar, and cinnamon in a small bowl. If you wish to skip the ganache step, then add your sea salt and 1/4 cup hemp seeds or roasted almonds in with the chocolate dusting.

Form the dough into 1" balls and roll them in the chocolate dusting. Refrigerate for 15 min.

(optional) Meanwhile, prepare the ganache and the topping. To make the chocolate ganache, melt the semisweet organic chocolate in a double boiler. To make the topping, combine the sea salt and 1/4 cup hemp seeds or roasted almonds in a small bowl.

(optional) Dip your chilled balls into the chocolate ganache and sprinkle with the topping. Refrigerate for 30 minutes or until the chocolate ganache has set. Enjoy!

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