Emma Ellice-Flint’s Pineapple and Chia Balls
These nourishing pineapple and chia balls make a great snack. They contain plenty of fibre and prebiotics to support your gastrointestinal tract.
The chia seeds contain anti-inflammatory omega-3 oils that help you to build and maintain a healthy body. Store them in the fridge for up to 6 days or freeze to eat later. You can also freeze any leftover pineapple in chunks.
Makes about 25
- 230g fresh pineapple flesh
- 1 heaped tsp lemon zest
- 65g sunflower seeds
- 35g chia seeds
- 75g raw almonds
- 40g desiccated coconut, plus extra for coating – look out for sulphite-free coconut
- 6 medjoul dates, pitted
- Add the nuts and seeds to a food processor, and blend until ground to a crumb. Then add the rest of the ingredients and blend well. If you don’t have a food processor, grind the nuts and seeds in a blender or smoothie maker, then tip into a bowl. Add the remaining ingredients to the blender then once blended, add to the bowl along with the nuts and mix fully.
- Allow the mixture to rest for 10 minutes so the chia seeds can soak up any excess moisture.
- Take 1 tablespoon of mixture, and using your hands, gently roll into a ball.
- Toss the ball into some desiccated coconut to coat, and repeat until you’ve used all the mixture.
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