Spirulina bon bons
Spirulina is a wonderful ingredient because it's rich in iron, calcium, niacin, potassium, magnesium, and B vitamins. It provides a natural energy boost. This recipe wins because it is a wonderful way to have spirulina in a snackable form.
These bon bons are handy in the fridge when you come home from a long day, they are excellent for school lunch boxes, and because they're homemade, you can dial up or down the sweetness to your liking. I think that's a huge win, personally.
Reserve the soaking water from the dates as you'll use this to use as you make the bon bons.
3/4 c pumpkin seeds, soaked for 1 hour and strained
3/4 c sunflower seeds, soaked for 1 hour and strained
1 c desiccated, shredded coconut (plus 1/2 c for coating)
2 heaped tsp spirulina powder
1 tsp vanilla extract
1 c medjool dates, pitted and soaked in warm water for 15 minutes
Place everything in the food processor and blitz. Add the reserved date water little by little until the whole mixture comes together in a clump. It will be quite soft to begin with.
Have a bowl with desiccated coconut in it, and have a plate ready. Using a teaspoon, scoop out some mixture and roll in your hands to shape the balls. Place on the plate and repeat. You will have green hands during this stage. It washes off.
Have a storage container at the ready. When all the balls have been shaped, rinse and dry your hands and then roll the balls in the coconut to cover. You could use chocolate powder if you preferred. As each ball gets dusted, place it in the storage container. I typically use two containers, and I freeze one of them with the extra balls for later enjoyment. The other batch will keep in a sealed container in the fridge for a week.