Salted Chocolate-Almond Popped Sorghum Balls
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5.0
3 reviews
Excellent
Salted Chocolate-Almond Popped Sorghum Balls
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Popped Sorghum Balls travel well and are a casual and fun dessert perfect for parties! Made with popped sorghum, oats, almond butter, chocolate, and natural sweeteners. Gluten-free and vegan.
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Ingredients
- ¼ cup sorghum (should yield 1 cup popped)
- 1 cup rolled oats GF certified if needed.
- ⅓ cup mini non-dairy chocolate chips
- ¼ cup almond butter
- ¼ cup brown rice syrup
- 2 tablespoon maple syrup
- ½ teaspoon almond extract (or sub vanilla)
- ½ teaspoon fine sea salt
- 2 ounces dark chocolate, for melting/dipping
- 3 tablespoon sliced almonds, rough chopped
- pinch of flaked sea salt, optional
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Instructions
- Line a small baking sheet with parchment paper and set aside. Pop the sorghum (if using Bob's Red Mill, instructions are on the side of the bag). Stovetop method: Heat a small stainless steel pot with tight fitting lid over medium heat. Once hot, add ¼ cup sorghum and cover. Shake the pot frequently to prevent burning. Once the popping has slowed to 6-8 seconds between pops, remove from heat and uncover. Be careful of the steam! Move the popped sorghum to a bowl to cool. Microwave method: Place ¼ cup sorghum in a paper bag. Tightly fold the bag closed and place folded side down in microwave. Cook for 2-3 minutes, depending on the oven (mine takes 2 minutes). As mentioned above, stop when there are 6-8 seconds between pops.
- In a large bowl combine the popped sorghum, oats, and mini chocolate chips.
- In a small bowl combine the almond butter, brown rice syrup, maple syrup, extract, and salt. Warm slightly in the microwave (about 15-20 seconds). Alternatively, warm these 3 ingredients in a small pot on the stove.
- Pour the wet mixture onto the dry ingredients, stirring until fully incorporated.
- Barely wet your palms (to prevent sticking). Scoop about 1 ½ tablespoon of the mixture into one hand and squeeze tightly. Then roll the mixture between your palms to form a smooth ball. Continue rolling the balls, re-wetting hands as necessary. Place on the parchment-lined pan.
- Using a microwave or double boiler method, melt the 2 ounces of dark chocolate. It helps to use a very small dish, like a ramekin, so that the chocolate is deep enough to dip the balls into, coating about halfway up the sides. After dipping a ball in chocolate, carefully place it on the parchment-lined pan and sprinkle with the chopped almonds and flaked sea salt.
Notes
- Store Popped Sorghum Balls in an airtight container at room temperature for up to 3 days. If you prefer to store them in the refrigerator, allow them to warm up and soften for a few minutes before serving. Brown rice syrup becomes very firm in the refrigerator.
Nutrition Information
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Serving
1ball
Calories
160kcal
(8%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
0mg
(0%)
Sodium
100mg
(4%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
40mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12balls
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 160kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 100mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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