Sprouted quinoa bliss balls

This recipe requires you to sprout the quinoa which takes 24-36 hours.

Ingredients

5	Medjool date, pitted
¼ cup	Quinoa, sprouted (Main)
½ cup	Desiccated coconut
¼ cup	Sunflower seeds, toasted
¼ cup	Almonds, toasted, then chopped (Main)
¼ cup	Dried fruit
2 Tbsp	Hulled hemp seeds (Main)
2 Tbsp	Nut butter
1 Tbsp	Brown rice syrup
2 Tbsp	Cacao powder, for dusting, optional.

Directions

1. Sprouting quinoa – place quinoa in a fine mesh sieve and rinse under cold water. Transfer quinoa to a bowl with 3 cups of water and soak for 8 hours in the fridge. Drain quinoa in the sieve and place sieve over a bowl. Cover with another bowl, preferably stainless steel. Rinse quinoa another 3 times during the sprouting process. Fine white sprouts will emerge from your quinoa seeds. Sprouting can be done in or out of the fridge, but keep out of direct sunlight.
2. Place the dates in a small food processor and roughly chop. Add remaining ingredients except cacao powder and process using pulse button until the mixture comes together. For ease of rolling, place mixture in the fridge for about 1 hour to firm up a little.

3. Roll into about 20 bliss balls then if wished, lightly roll in cacao powder.

4. Keep covered in the fridge for up to 5 days.

Tips:

• Lightly toast the desiccated coconut for extra flavour but watch carefully as it burns very quickly.

• Replace Medjool dates with dried dates – roughly chop and soak in boiing water for 5 minutes, then drain well

• Other seeds can be used such as pumpkin seeds and linseeds.

• Use half almonds and half pistachio nuts.