Put the chocolate in a heatproof bowl.
Pour several inches of boiling water into a shallow wide based dish. Place over a gentle heat and allow the water to simmer gently.
Carefully sit the heatproof bowl in the shallow dish of water. Melt the chocolate slowly, stirring regularly. Remove from heat.
Add the remaining ingredients and mix well. Refrigerate for several hours.
Roll into 15 balls. Refrigerate until ready to serve.
Store in an airtight container and refrigerate for up to 4 days.
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> 2 tbsps dark chocolate (minimum 70% cocoa)
> 1 tsp vanilla extract
> 3 tbsps acacia honey
> 4 tbsps crunchy peanut butter (no added sugar)
> 100g porridge oats (use gluten free oats if preferred)
> 50ml light unsweetened coconut milk
> 3 tbsps omega sprinkle (flaxseed, linseed, sesame seeds, sunflower seeds)
> 80g pitted prunes
> 2 tbsps organic desiccated coconut
> 75g blueberries
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