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Buckwheat Power Balls

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    • images/stories/recipes/Buckwheat balls.jpg
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    • images/stories/recipes/Buckwheat balls4.jpg
      30 min
      30 min
      Makes 25


    • 15 medjool dates, pitted and chopped                  
    • 8 dried apricots, chopped
    • 2 tbs dried cranberries
    • 2 tbs maple syrup
    • 4 tbs tahini
    • ¼ tsp sea salt
    • 1 tsp raw cocao powder
    • 2 tbsp chocolate protein powder


    • ½ cup (50g) cocoa powder
    • 3 tbs coconut oil + 1 tsp coconut oil
    • 1/3 cup (4 tbsp)  maple syrup
    • 1 ½ cup buckwheat


    1. Place the dates, apricots, cranberries, maple syrup, tahini, salt, protein powder and cocao powder in the 700ml BlitzPro cup; securely attach the blending blade holder to the cup.
    2. Align the cup onto the motor base, press down and turn the cup clockwise to blend. Blend for 20 seconds or until desired consistency is reached. (You may need to untwist the container form the motor base and give it a shake to adjust the ingredients to avoid them sticking to the blade and sides of the Blitzpro)
    3. Roll mixture into 15g balls and leave to cool in the refrigerator.
    4. Place the coconut oil, cocao powder and maple syrup into a saucepan and set on a low heat, stirring until it is melted, and allow to cool.
    5. In a heavy based saucepan, put 1 tsp coconut oil in the saucepan.  When coconut oil is melted, add the buckwheat and toast for 2 -3 minutes, until crunchy.
    6. Roll prepared balls in the cocao mixture, and then the toasted buckwheat. Place in the refrigerator to cool before serving.

    This recipe was developed using a Kambrook Appliance.


    • BlitzPro Power BlenderBlitzPro Power Blender
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