Chocolate Rice Crispy Balls

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup raw sesame seeds
1 and 1/2 cups crisp brown rice cereal (not puffed cereal and not white rice)
1 cup unsweetened flaked coconut
Cook
3/4 cup maple syrup
1/2 cup sunflower seed or mixed seed butter
1 tablespoon vanilla
large crystal salt
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt 

Makes 16 rice crispy balls

Instructions

1.  Preheat oven to 350ºF/180ºC. On a dry cookie sheet, toast sunflower and pumpkin seeds for 6 minutes (checking regularly so they do not burn). At 6 minutes, add sesame seeds, toast another 4 minutes or until seeds JUST start to brown.
2.  In a large bowl, toss toasted seeds with crispy rice and coconut.
3.  In a medium pan cook maple syrup and seed butter on the stove over medium heat. Allow mixture to boil, while stirring constantly for 10 minutes. The maple syrup will boil, losing its liquid to condense into a thick sauce.
4.  Remove from heat, stir in vanilla extract immediately. The syrup will bubble and burn off alcohol in the extract.
5.  Working quickly, pour hot syrup over crispy rice-seed mixture. Stir until evenly coated.
6.  Using your hands (I use coconut oil on my hands, so they do not stick), pinch off 2 tablespoons dough, roll into balls until you have used all batter. Place balls in freezer for 20 minutes.
7.  Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Remove, stir to combine into a glossy, smooth chocolate coating.
8.  Remove balls from freezer and place on clean parchment paper. Hold in your hand and dip the top into the melted chocolate. Or swirl chocolate over balls. Press a little salt into chocolate to stick. Allow dipped balls to harden in minutes.

Photos by Milkshake Creative

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