Veggie balls for keto snacks | Keto vegan and gluten free

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These gorgeous cheese veggie balls are to die for. They are amazing to eat and perfect for freezing. I make big batches for my freezer so I can have them any time!

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INGREDIENTS
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(This recipe makes 25 veggie balls)
100g nuts of your choice ( I frequently use walnuts and brazil nuts)
120g almond flour
2-3 tablespoons of chia seeds (whole or ground)
1-2 carrots
1-2 onions
100g green beans
100g vegan cheese
A small bundle of fresh parsley and other herbs of your choice (thyme, sage or rosemary all work really well)
2-3 teaspoons paprika
2-3 tablespoons of water
Salt and pepper

DIRECTIONS
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1. Cut carrots, onions and green beans in small cubes. Saute them individually with oil and season with some salt. Place them aside to cool. Chop the nuts in small pea-size chunks. Also cut the parsley and herbs finely.

2. Place almond flour, chia seeds and paprika in a mixing bowl and give it a quick mix with a spatula. Add in the cooked vegetables, herbs and water and fold/mix everything together till the mixture is slightly sticky and all ingredients are binding together (sprinkle a little bit more chia seeds if the mixture needs more binding). Pop in the cheese and chop nuts and fold all ingredients together.

3. Do a test by scooping a tablespoon of the veggie ball mixture and roll it in your palms to form a ball. If it is holding it together then the veggie ball mix is ready. Chill the mix in the fridge for 20 minutes. This allows the chia seeds to absorb any excess water and provide more binding.

4. Divide the mix into roughly 25 portions or scoop out a tablespoon as you go. Gently pat the mixture in the palms to remove any air pockets and roll them into balls.

5. Place the veggie balls on a lined baking tray. No need to grease. Bake in a 180-190°C/350-375°F preheated oven for 15 minutes on one side, turn the balls upside down and bake for a further 15 minutes till they are golden brown.

Leave them to cool slightly and enjoy them with your favourite dips