What do I like the most about instagram? The people, definitely. I’ve already met so many amazing and inspiring people. People who adore and like the same things as me, and maybe even think the same as me. Look at the workshop I’ve been in Norway. It was the best experience in my life and I wouldn’t have been there if I wasn’t on instagram following the people who organised the workshop. So, how frustrating Instagram sometimes can be, it has brought me where I am now. And I’m thankful for that.

I also met Cheryl (@thefumblingbaker) a couple of months ago. We both like dark food photography and we liked each others photos. I love how she plays with light and I have so much respect for her. She has so many food intolerances. And everytime I post a recipe and she reacts, I’m aware she can’t eat it. I don’t have any experience with so many intolerances, but I know there are more people like her. So that’s when I’ve got the idea of sharing one of her recipes. I hope you like it! I do! And I want to share every month someone else’s recipes. So send me a message if you’re interested.

 

 

** about Cheryl **
Hi! I’m a hobby baker and food photographer, living with 12 food intolerances, including things like soy, dairy, eggs, malt, vanilla, peppermint, wheat, bananas… the list goes on. 
For health reasons, I’ve also taken refined white sugar out of my diet, using alternatives such as maple syrup, coconut sugar and honey. 
Lovely Aniek was kind enough to ask me to share a recipe. A HUGE lover of chocolate – I’ve got my own chocolate machine – I decided that this was the best recipe to share! 
I love this recipe – it’s chocolatey but filled with wholesome ingredients (almond butter!) and simply tastes even better than the usual snacks made with dairy. That’s what I think anyway 😋

 

 

 

No-Bake Chocolate Snack Balls

 

 

These delicious little chocolate balls could be made these with rice puffs, millet or possibly even chopped nuts!

 

 You only need 4 wholesome ingredients for this.

 


Ingredients


 

  • 1.5 cup brown rice puffs or 3/4 cup millet*
  • 1 cup almond butter

  • 2 heaping tbsp cocoa powder, sifted
  • 1/4 cup maple syrup


 

Instructions


 

Combine almond butter, cocoa powder and maple syrup in a large bowl. You could use a spoon or mixer for this. (I use a spoon, because I dislike washing up).
Add rice puffs or millet, mix with the spoon again till you form a dough.

 


Roll into balls. (As big or small as you like! No one’s judging!)

 

You could eat immediately (what I do), or chill in the refrigerator for an hour to set.

 

 

* Note 1: When using brown rice puffs, I typically toast them in a 200°C oven for 8-10 minutes to make them more crispy. For millet, I toast them in a dry pan over the stove for about 10 minutes. Not an issue if you don’t toast them. This is just my personal preference.

 


Note 2: For some reason, I needed less millet to bring the balls together!

 

 

Storage: Keeps in an airtight container at room temperature (it’s typically 28-33°C over here) for 1-2 weeks, or in the refrigerator for up to a month.