Choc-orange Poppy Seed Balls

Choc-orange Poppy Seed Balls

  • Serves: 22 sml balls
  • Prep Time: 00:20
  • Cooking Time: 00:00

These delicious chocolate and orange bite-size balls are coated in yummy poppy seeds. I've flavoured them with wild orange essential oil which gives a great flavour boost, you also receive some immune-enhancing benefits. (if you prefer, you can flavour them with organic orange extract in place of the oil but you will need to increase the quantity).


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 1/2 cups raw cashews
  • 10 lge (1 cup) Medjool date(s), pitted
  • 2 Tbsp chia seeds
  • 1/4 tsp sea salt
  • 2 Tbsp cacao raw powder
  • 1 tsp cinnamon
  • 2 tsp coconut oil
  • 5 - 6 drops wild orange essential oil (I use doterra), or 1 1/2 tsp orange extract
  • 50g poppy seeds, to roll the balls in


Add the cashews, dates, chia seeds and salt to a food processor or similar machine. Process for 30 seconds to break into small pieces.

Add the cacao powder, cinnamon, coconut oil and wild orange essential oil. Process until the mixture starts to come together, approximately 45 - 50 seconds (it's ready when you press a little mixture between your fingers and it sticks together nicely).

Roll the mixture into small bite-size balls (I make 22 small balls out of the mixture). Place a plate under your hands and add some poppy seeds into one palm. Roll each ball around in your palm to coat in the seeds, add more poppy seeds as needed and repeat until all the balls are well covered (I find the balls coat more evenly this way).

Store in an airtight container in the fridge or freeze and bring out as needed. (They are best served straight from the fridge).


Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

chia seeds

These little seeds absorb 9-12 times their weight in water and are excellent to add as a thickener to sauces and fruit spreads. They can also be used as an egg replacement in muffins and cakes (1 tablespoon chia seeds mixed with 3 tablespoons of water). Chia seeds can also be used to make delicious chia puddings for breakfast or desserts. There are many health benefits of chia. It is the richest plant source of Omega 3 fats, dietary fibre and protein. Chia seeds are also packed with a variety of vitamins and minerals, antioxidants, amino acids and fatty acids.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.


I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

wild orange essential oil (I use doterra)

Doterra wild orange essential oil is cold pressed oil from the peel. You also get health benefits when using pure essential oils. You can use organic orange extract in it's place but you will need to add a lot extra (approx. 4 drops of oil = 1 1/4 teaspoon of extract).

poppy seeds

Poppy seeds are widely used as a spice and decoration in and on top of many baked goods, they can also be made into a paste and used as a filling in pastries. The tiny black poppy seed is less than a millimeter in size and it takes about 3,300 poppy seeds to make up a gram. Poppy seeds are a nutritionally dense spice with high levels of essential minerals calcium, iron, magnesium, phosphorus and potassium.