This rolled spelt chocolate no bake cookies are an healthier, and if you ask me much tastier version of the classic kids chocolate balls. The thing is that being a dietitian I always try to transform classic recipes into a better version of themselves. Last week I came a cross with a very interesting online webcast all about Sustainable Food Systems, I listened to two fascinating lectures, well actually being the geek that I am I listened to all of the webcast, but the lectures by Prof. Lisa Sasson and Prof. Marion Nestle were absolutely the most interesting ones.
If you don’t know Prof. Marion and here very hot blog “FOOD POLITICS“, I suggest you take a few hours and take a look at it and the woman behind it. This is good reading for anyone that is interested in what’s on is plate or in is fridge. I thing most of us are consuming so much info online, from blogs, TV and the internet, that some times we forget that not every piece of information we consume comes without bias.We sometimes neglect the fact that some articles are sponsored, and the information behind it is not necessary completely truth. It is hard to get lost with the piles and piles of information on the info-sphere. All we can do is our best to acquire good and valid information with loads of evidence based behind it. I believe Prof. M is exactly that, and there fore urge you to go and add it on your weekly blog reading list.Now to this perfect no bake cookies, if you have any recollection to your childhood you must remember the classic version of chocolate balls. This are a little healthier because of the rolled spelt flakes that substitute the crackers in the classic version, they also have no butter in them and contain the highest quality of fats from the almond butter and coconut oil. I know they do have a little sugar in them, but as I mentioned before, we do our best and so did I with this.
Well what are you still doing here? Get to the kitchen and make the best and healthiest chocolate balls.
- ½ cup (4.5 oz) almond butter
- 2 tbsp coconut oil
- ¼ cup (2 oz) sugar
- ½ cup (3.5 oz) dark chocolate chips
- 1 tsp vanilla extract
- A pinch of salt
- 1½ cups (7 oz) rolled spelt flakes
- Line 17 paper liners, size 1.5'' (4 cm) on a tray and set aside.
- Add the almond butter and the coconut oil in a small pot over medium heat.
- Stir until smooth and then add in the sugar and stir until the sugar is completely dissolved and the mixture is about to boil.
- Remove from heat and add in the chocolate chips and stir constantly until all the chocolate is melted. Add in the vanilla and salt.
- Stir in the coconut and old rolled spelt flakes.
- Use an ice cream scoop to scoop out and tightly compress the mixture into small ball, this can be done with your hands if you don't have an ice cream scoop.
- Drop into the prepared muffin tin and place in the fridge for minimum of an hour or until the cookies have become solid.
- These are best stored in an airtight container in the fridge.