Preparation: 20 minutes Serves: 6
30g pumpkin seeds
40g Medjool dates
25g whole hazelnuts
10g puffed brown rice
Pinch of ground turmeric
Pinch of cinnamon
Pinch of Himalayan pink salt
1 tsp cacao powder
1 tsp vanilla extract
1 tsp Manuka honey
5g chia seeds
Juice of ½ an orange
Pick the watercress leaves off the stalks and finely chop.
Place the pumpkin seeds in a food processor and blend until chopped to a crumb-like consistency. Reserve half of the pumpkin seeds on a plate and add the rest back to the blender.
Add all other ingredients to the blender. Blend on full power until everything is thoroughly combined and the mixture has come together, which may take a few minutes.
Divide into 12 balls and roll in the ground pumpkin seeds to coat.
The balls can be kept for 3-5 days in a refrigerated airtight container.