A little less than 1/4 cup spinach (loosely packed)
1/8 to 1/4 tsp spirulina powder
1/8 tsp cinnamon
2/3 small banana, chopped
1/4 cup + 1 tbsp dried blueberries
4 medjool dates, pitted and chopped
1 tbsp cacao nibs
Instructions
Line a medium sized baking sheet or plate with parchment paper. Set aside.
Pulse all of the ingredients up to the spirulina in a food processor until a uniform “chunky” consistency is reached. Do not over process, for it will start to release fats and become butter.
Add the banana, blueberries and dates and process until a dough is formed. Toss in the cacao nibs and pulse until mixed through.
Scoop heaping tablespoon sized balls and roll them in the palm of your hand until balls form. Add desired toppings of choice, such as a nut or shredded coconut.
Arrange them on the lined sheet, and place them in the freezer to set for at least one hour.
These will store in the fridge for up to 1 week or in the freezer for a two months.
