Watercress power balls

Preparation: 20 minutes     Serves: 6


  • 20g watercress

  • 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


Chop the watercress and set aside.

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.

Print Friendly and PDF