The schools in Ontario remain closed at least May 12. It has already been a month that the kids are home, and in the last two weeks, they started online learning. Well, that was so challenging since I am working (not from home) during the day. So in the evening, I am only starting to check their progress, and I can’t help them during the day. I think that being a teacher is one of the most difficult professions in the world. I really don’t know how the teachers manage with so many kids during the class.
With the kids home all the time, and no limitation from the school of peanut-free food, I tried a new recipe based on peanut butter. It is quite a simple one and a great healthy snack. The good thing is that the taste is so dense and rich that I can only snack one ball at a time.
Preparation time: ~20 minutes. Freezing time: ~30 minutes
INGREDIENTS: ~21 coconut balls
- Flax-seed meal – 2/3 cup
- Unsweetened cocoa powder- 2 tablespoons
- Natural peanut butter – 1 cup (~300 grams)
- Stevia powder – 1 tablespoon
- Unsweetened shredded coconut – 1/3 cup
- Chocolate protein powder (low sugar) – 60 grams
- Raw sunflower seeds – 1/3 cup
- Coconut oil – 1 to 2 tablespoons
In a food processor/blender, add the flax-seed meal, cocoa powder, and peanut butter. Blend until all well combined. Then, add stevia, shredded coconut, protein powder, sunflower seeds, and one tablespoon of coconut oil.
Blend to a smooth mixture. Scrape the walls and, if needed, add a tablespoon of coconut oil to smoother the texture.
Transfer the mixture into a bowl. Cover the bowl with a plastic wrap and freeze for about 30 minutes. Afterward, with an ice cream scoop, form small balls and roll them in the shredded coconut. Place on a flat plate and freeze before transferring to the storage container. I keep them in the freezer or fridge for a softer texture.
One keto ball is about 5 g of carbs (out of the 5 g carbs, 2.3 g is fiber so about 2.5 g digestible carbs), 11.2 g of fat, and ~140 calories, most of the calories come from fat.