Preparation

This recipe is courtesy of La Tablée des Chefs. As part of Spring Break in Jean-Talon, the organisation invited families with children aged 11 and over to take part in its La Soupe Solidaire initiative. Not only did they prepare a minestrone soup, but also 200 energy balls, which were donated to the Centre de ressources et d'action communautaire de La Petite-Patrie (CRACPP).

1. Preheat oven to 350°.
2. Spread the sunflower seeds and pumpkin seeds on a baking sheet.
3. Toast the sunflower seeds and pumpkin seeds in the oven for 12 to 15 minutes, then leave to cool on the baking tray.
4. Grind the sunflower seeds and pumpkin seeds into a powder in a food processor. Add the rest of the ingredients except the cocoa and blend to a uniform paste. If necessary, adjust the consistency with a little water.
5. Roll the dough into a ball about 1 inch in diameter.
6. Roll each ball in the cocoa powder to coat well.