Healthy Breakfast Balls / Break Snack

by Rocio Graham

Prep time:15-20 minutes

Cook time: 5 minutes


  • 1 cup sunflower seeds, soaked
  • 1 cup buckwheat, soaked or 1 cup of cooked quinoa ( let it cool)
  • 1/2 cup pumpkin seeds, soaked
  • 1/2 cup of cashews
  • 1 cup dates, soaked and pitted
  • 1/2 cup hemp
  • 1/2 cup chia seeds
  • 1/4 cup of chocolate chips ( ideally use  dark chocolate or cacao nibs)
  • 1/4 cup molasses
  • 2 tablespoon raw ground flax seed
  • 1 tablespoon lucuma powder ( you can skip it if you cant find it but try The Light Cellar)
  • 1/4 tsp of cinnamon
  • 1 tsp of vanilla
  • pinch of salt


Step 1: Blend the soaked dates without the liquid until you make it in to a paste or chop the dates very finely until they get the consistency of a heavy glue.

Step 2: In a bowl add all ingredients and mix it until  you uniform consistency  (the date paste will bind all the ingredients together). if the paste it is too runny just add flax seeds and more dates.

Step 3: Form balls around 1.5 inches , place them in a baking sheet and refrigerate  or freeze until set.


Wrap them in waxed paper and keep them in a plastic container or bag in the fridge. You can grab them and go to school. If you make a big batch you have healthy snacks to fuel you during the day.

Recipe provided by our student chef, Rocio Graham:

Rocio Cover 012616_foodie_6995_sq

Rocio Graham uses her kitchen as the base for her art practice. She makes observations about our cultural, economical and political stances and believes that Guerrillas should start at home with pan and whisker in hand. She has been an art student for 8 continuous years which has given her plenty of practice on how to feed the masses, eat healthy, stock up for the zombie apocalypse, or just plain how to survive critiques well fed. She makes the meanest of Mexican fiestas and she hopes that nobody goes hungry at ACAD under her watch.