They do call for some organization as the buckwheat needs to start the sprouting process a day or 2 before they are ready. But it’s totally worth it! These are so lovely, sweet and the buckwheat makes a nice change than just regular old nuts in the usual bliss balls (ed: the Australian version of these date balls) I make. It’s cheaper too
- 1 cup medjool dates, pitted [about 14]
- ⅓ cup almond meal
- ½ cup raw buckwheat grouts, sprouted [yield: 1 cup sprouted]
- ½ cup unsweetened shredded coconut
- ¼ cup goji berries
- ¼ cup carob/chocolate chips, cacao nibs or home made chocolate or even some dried fruit like sultanas
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- pinch Himalayan rock salt
- To sprout buckwheat: place the raw buckwheat grouts in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse.
- Drain thoroughly and leave on the counter for 24 hours.
- At the 12 hour [or so] mark, fill with water and drain again and follow the steps above.
- Your buckwheat should be ready at around 24 hours.
- Spread out onto a kitchen towel to make sure most of the moisture is removed.
- To make balls: place dates, almond meal, buckwheat, coconut, vanilla, cinnamon, and salt in a food processor.
- Process until desired consistency is met.
- Drop mixture into a large bowl and mix in goji berries and choc chips.
- Wet hands and roll the mixture into balls.
- If the mixture is too sticky, out it in the freezer for a few mins to harden up
- Store in a container in the fridge or freezer
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