Coconut Chocolate Balls

This is my all-time favorite comfort food. In the summer they are cold and chewy and so delightful and in the winter they are great with hot cocoa or coffee.

½ cup Cocoa Powder (raw)

½ cup Sunflower Seeds (raw)

½ cup Agave Nectar or Honey

½ cup Peanut Butter or Almond Butter (raw)

½ cup Crushed Pecans or Walnuts

2/3 cup Coconut

Mix all ingredients. Roll into 1/2 inch balls and roll in the extra coconut to coat. I use a small melon baller to make them up instead of rolling them and then I have a few bowls with chopped pecans, coconut shredded, and chopped sunflower seeds that I roll them in to coat them. I freeze them on wax paper and then put them in small mason jars to portion them out 2-4 at a time.

Variations:

1 cup of whole prunes and puree in food processor. Add enough maple syrup to make paste. (approx. 1-2 TB). Then add that to the mixture. Substitute for the honey.

To make mint chocolate balls, use cashew or almond butter instead of peanut butter. Make regular recipe. Take out one ball and add mint extract. If like, then add to the whole thing. Use approx. ½ teaspoon.