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This quick-create and easy to-go snack provide a surprising amount fiber, antioxidants like Selenium, protein, and healthy fat. In a 2-snack serving, the chia, plus natural almond butter and sunflower butter, provide 11 grams of protein, 8.5g fiber, 30g healthy fat, B-vitamins, Calcium, Magnesium and Potassium. Tiny, crunchy chia seeds are a great source of Omega-3 fatty acids (known for their anti-inflammatory properties). If you have plenty of chia in your pantry, check out my Best Chia Pudding recipe, too!.
Rather than hand-mixing (which is very much okay to do), I ran all of the ingredients through my Ninja food blender bowl to mix it all up in a flash. I used lightly chopped coconut flakes to add the finishing touch. Keep these in the fridge until you’re ready to enjoy.
Makes at least 24 with a standard cookie-dough scoop.
8 oz (1 cup) almond butter
8 oz (1 cup) sunflower butter
½ c chia seeds
½ c black sesame seeds
2 T raw local honey
1 T cardamom powder
2 T cinnamon powder
Mix all ingredients by hand in a large bowl or on pulse in a food processor. Form into 1.5-inch balls and roll in unsweetened, shredded coconut. Chill to keep firm.