If you love dark chocolate you will love this recipe! These energy balls look so much like Timbits® that my husband, Alan, named them LynnBits after my sister, Lynn, who created the recipe. They are nut and egg-free, so they are perfect for bringing to gatherings or to school. I love to take these with me when I travel because they are so portable, keep nicely in my purse or computer bag and don’t break apart easily.
Please Note: There was an error created in the book when laying out the design for this recipe. In the book the recipe calls for 3 tablespoons of coconut oil. It should read 1/3 cup of coconut oil.
1 cup raw sunflower seeds
2 tablespoons flax seeds
½ cup coconut flour
1 cup cocoa or cacao powder
1 teaspoon baking soda
½ teaspoon unrefined pink salt
1/3 cup softened coconut oil (not melted)
½ cup raw honey (or 2⁄3 cup Faux Maple Syrup, page 225, + 3 tablespoons monk fruit erythritol powder)
¼ cup unsweetened flaked coconut
1. Position a rack in the upper third of the oven. Preheat the oven to 325°F. Line a baking sheet with unbleached parchment paper.
2. Grind the sunflower seeds into a flour in a clean coffee grinder or small food processor. Transfer to a small bowl.
3. Grind the flax seeds into a flour in a clean coffee grinder.
4. Combine the sunflower seed flour, ground flaxseed, coconut flour, cocoa powder, baking soda and salt in the bowl of a stand mixer. With the mixer running on low speed, slowly add the coconut oil, 1 tablespoon at a time, and then slowly add the
honey. The resulting dough should be firm and easy to form into a ball.
5. Place the flaked coconut in a small bowl. Using your hands, roll 1 tablespoon of dough into a ball. Roll the ball in the flaked coconut and place it on the prepared baking sheet. Repeat with the remaining dough.
6. If you are using honey, bake for 10 minutes to create a stiff outer shell. Let cool completely on the pan.
If you are making the low-carb version using the Faux Maple Syrup mixture, enjoy them raw out of the fridge. Do NOT bake the low-carb version
7. For the baked version, store in an airtight container on the countertop for up to 2 weeks or in the freezer for up to 3 months.
Makes 24 energy balls.
No Sugar Added Option: Use Faux Maple Syrup and monk fruit erythritol powder mixture.