I know I have a love affair with balls. They are so simple to make, so easy to eat, you can control portion sizes easily and well, they are just so damn tasty and versatile!
I’m always trying new versions and to be honest half of them don’t even make it onto the recipe pages here. I will often just throw a bunch of ingredients into the blender and roll up what comes out and eat them. No testing, no measuring, just whatever I happen to feel like that day, and bam, there they are.
That is kind of how these macadamia sunflower balls started a while ago. I meant to buy almond butter, but I forgot and so I switched a recipe from almonds to macadamias and that was the beginning of these.
I’ve been reading about how good sunflower seeds are for you and I threw in some of those, and the rest is history – macadamia sunflower balls! Did you know sunflowers seeds are high in magnesium, calcium, iron and protein? They can be used in sweet and savoury dishes and they come from sunflowers, which has to make you happy.
You can buy sunflower seeds from Aussie Health Products. Give them a go and let me know what you think.
I usually roll my balls in desiccated coconut but I love the look of the coconut flakes on these ones, but really you can use whatever you have. The rolling part serves two purposes: One is to make them look good, and the other is to stop them sticking together when you put them into a container to store.Print
Macadamia Sunflower Balls
- Prep Time: 15 mins
- Cook Time: 15 mins soaking time
- Total Time: -26229750.366667 minute
- Yield: 25 balls 1x
1 1/2 cups medjool dates, pitted
1/2 cup oats
1/2 cup coconut flakes
1/2 cup macadamias
1/2 cup cashews
1/4 cup pepitas
1/4 cup sunflowers seeds
2 tbsp chia seeds
1/4 cup macadamia butter
Coconut flakes, extra for rolling
Soak dates in boiling water for 15 minutes.
Place oats, coconut flakes, nuts and seeds in a food processor with the macadamia butter.
Pulse until chopped and blended to your liking.
Blend for longer if you like smooth balls.
Add the drained dates and blend again until combined.
Roll into balls and place on a baking paper lined tray.
Roll in extra coconut flakes.
Place in fridge to set.
Transfer to an air-tight container.
Store in the fridge for up to 2 weeks.