Chia Bia Balls


 

Ugh, I’ve been meaning to upload this recipe since before the weekend and here I am on a Sunday night still faffing about with photos/words – and for what reason I do not know. Call it procrastination or complete laziness but sometimes I just simply cannot get it together … a perpetual mental stumbling block or general over-thinking – I realise I’m alluding to things and bordering on the vague here so please forgive me. It has little or nothing to do with the recipe (they’re bliss balls for pete’s sake!) and everything to do with me. Yup, silly old self flagellating me.
 

Okay, so let’s get off one nutty train and onto another … the kind that involves actual nuts and my new obsession, milled chia. Until Chia Bia sent me a bunch of their awesome products, I’d actually not come across ‘milled chia’, so I was pretty excited to give it (them?) a whirl. I thought it best to start with the basics (and it doesn’t get much simpler than these energy bites) but I have a feeling this ‘new to me’ ingredient is going to be making frequent appearances in my kitchen experiments – next up, I’ll be testing them out as an alternative binder in muffins and breads!
 

Onto the nitty gritty. Or should that be ‘itty, bitty, nitty gritty’? It is, in my opinion, the perfect bliss ball addition because unlike their whole seed counterpart, they refrain from taking on that jelly-like quality so associated with chia. Once milled, they can used almost like flaxseed – I’ve been liberally sprinkling it on my oatmeal and yoghurt in case you’re interested, for an added Omega 3 boost in the morning (alongside their capsules, which are also a new fav). There’s also a crazy awesome recipe in Susan Jane White’s latest book ‘The Virtuous Tart’ that calls for milled chia (i’m referring to her Amazonian Truffles – can you say yum?) although until now I’ve been using regular chia seeds (with success, I might add!) in lieu of the milled variety so we shall see how they compare when I inevitably make a batch this week. I’m thinking it will elevate them from fabulous to fantabulous. Just a hunch.
 

I couldn’t decide what to call these little blighters and toyed with the idea of giving them some sort of ‘protein boost’ tagline just because I’ve managed to cram so many nuts in there but I went with ‘Chia Bia Balls’ in the end, in honour of the brand that brought this wondrous little ingredient to my attention. We’ve been munching on ’em since Friday and I can safely say they are the perfect pick-me-up snack – in fact, my Husband is so taken with them I’ve had to squirrel them away at the back of the fridge … mwahahaha, more for me! We’ve got a busy week ahead, which means these are going to come in very handy indeed. Anyway, enough of my rambling, here’s the recipe:
 

what you’ll need

90g soaked cashews

50g milled chia

50g dessicated coconut

50g almonds

50g raw cacao

4 large medjool dates

50g raisins

2 tbsp almond butter or smooth peanut butter

pinch of pink himalayan salt

1/4 tsp of freshly grated cinnamon

 

to coat

blueberry chia mix

dessicated coconut

 

what you’ll do

place the milled chia, almonds, cacao and coconut into a food processor and blitz to a fine powder. add the remaining ingredients and blitz until it forms a sticky rubble, scraping down the sides from time to time.

 

roll a teaspoon amount of ‘dough’ into ball, toss in either the blueberry chia mix or dessicated coconut and repeat until all of the mixture has been used.

 

refrigerate for at least an hour before eating.

 

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