(makes approximately 25 dough balls)
¾ C shelled raw sunflower seeds
¾ C raw pumpkin seeds
2 T quinoa flakes
1 t ground cinnamon
¼ C + 1 T pure maple syrup
1 t pure, gluten free vanilla extract
3 T Enjoy Life Crunchy Flax Cereal
½ C Enjoy Life Semi-Sweet Chocolate Mini Chips
Line a rimmed baking sheet with parchment or wax paper.
Preheat oven to 350. Toast sunflower seeds and pumpkin seeds for 7-8 minutes until just barely turning light brown and smelling toasted.
Cool for 15-20 minutes then pour into food processor. Pulse until lightly crushed.
Add the quinoa flakes, ground cinnamon and pulse 2-3 more times.
Add the maple syrup and vanilla extract and mix until it begins to come together. Pour into a bowl.
Add the Enjoy Life Crunchy Flax Cereal and the Enjoy Life Semi-Sweet Chocolate Mini Chips and stir until well combined.
Now form the balls into 1-2 T size portions using spoons, scoop onto the lined baking sheet. Continue in this fashion until you have scooped out all the dough. Using barely damp hands, roll the portioned out dough into small balls.
Place the pan in the freezer for an hour.
Place the dough balls in a re-sealable baggie and store in the refrigerator until they are all gobbled up!