These are super simple to make and (of course) oh so very good for you. Filled with lots of anti-types (antioxidants, inflammatories, bacterials) as well as omega-3's, fiber and even some phytonutrients, you'll be happy to have them in your fridge when 4 o'clock comes callin'. I don't know about your relationship with chia seeds but mine is all hearts and puppies. I get a great, sustained energy boost and only have to deal with some gelled-up seeds occasionally stuck in my teeth.
You can make these as sweet or not as you like. I didn't have any coconut oil (the horror!) but if I did, I would have added a couple to a few tablespoons. I used my juicer for a little 2-fer (I made some carrot-ginger-apple juice, too) to get the carrot pulp you can always just use peeled, grated carrots. The mix will be a little sweeter so you will need less maple syrup.
I topped mine for a little sweet/salty thing with some pink himalayan sea salt to totally hippie-out on you but any coarse salt will do. I use "about" a lot in this "recipe" because you really want to adjust to your taste. And you can't really go wrong.
chocolate cherry chia raw balls
makes about 20-24 raw balls
about 1 1/4 c organic carrot pulp (the stuff left over from juicing)
about 1/2 c walnuts
about 1/2 c dried tart cherries
about 1/4 c raw cacoa powder (not cocoa powder)
about 1/4 chia seeds
maple syrup (the real kind from a tree)
Pulse the carrot, walnuts, cherries and chia seeds together in a food processor.
Add some maple syrup (start with about 1/8 c) and run until a smooth dough forms.
Adjust everything to your taste. Roll the dough into balls and top with some sea salt. Let them chill before eating. Store in an air-tight container in the fridge for up to 5 days.