Nut-free bonbons for your little chap’s lunchbox.
A total game changer for their dimples and their diet.
I made these at Electric Picnic last weekend, and used them as currency into the VIP porter-loos (oxymoron?) Must is a great master.
Those of you who didn’t manage to get your mitts on my cookbook at EP, my publishers have promised to give you 20% off online orders with free postage & packaging ANYWHERE in Ireland. Groovy, eh? Think of it as a highfive for your health.
Much love to your pots and pans,
1 & ½ cup squidgy medjool dates
Nearly 1 cup of Linwood’s milled sunflower & pumpkin seeds (or use a coffee grinder to mill the seeds yourself)
3 tablespoons extra virgin coconut oil
1 tablespoon spirulina or wheatgrass powder
4 tablespoons raw cacao or cocoa powder
¼ teaspoon real peppermint extract
Sea salt (for adults)
Belt everything in a food processor (not a blender) until it forms a dough ball. Pinch a small blob off, and roll between your fingertips into a chocolate bonbon. You’ll get about 30 of these.
Chill until set. They also keep really well in the freezer, for lunchboxes later in the month.