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| cacao and date balls, rolled in finely shredded dried coconut for a non-sticky taste sensation |
These little darlings are each a supernova of nutritional intensity. Cacao is a sublime source of many micro nutrients and minerals, as well as fibre and deliciousness. Cacao butter gives you fat that is both fuel, and incredibly beautifying. Oh, and did I mention delicious? Cacao butter and vanilla together? Hello, beautiful. Coconut is one of nature's most perfect foods -- and such an amazing source of energy fuel. Chias, of course, need no introduction, for their reputation for gut healing and health protecting precedes them. The gorgeous proteins and high octane fats in our humble little hemp hearts will make both your body and your brain happy. Even dates, which are so incredibly sweet, and little powerhouses of micronutrients, minerals, and fibre. Even mountain salt brings minerals to the table, as well as elevating what would otherwise be bland into a state of high harmonic resonance and fabulousness.
My words to you: don't fear the fat, and when you eat sugar (like these dates) make sure they are with great sources of fat and protein to keep your blood sugar stable and keep your body happy and your energy sustained.
B)
1/4 cup raw cacao butter
1 tsp vanilla extract
C)
60 to 70 pitted date, check each one to make sure there are no pits (pitted dates that are perfect for this)
D)
finely Shredded coconut (or desiccated coconut)
Directions:
1. Put the ingredients from part A) into a food processor, and run until finely ground
2. Add in the raw cacao butter and vanilla and pulse until combined -- don't run too long
3. With the processor running, add dates through the spout (check for pits before adding). Add enough dates that a sort of ‘dough’ forms, and it no longer looks sandy or crumbly Depending on how soft and how big your dates are, it could be 30 or it could be 60. I think my dates are quite small. This is half a bag of them.
4. Remove the dough from the food processor, and roll into bite sized balls
5. Roll each ball in shredded coconut. I like to place some of the coconut in a bowl, add a few of the rolled balls, and then toss the bowl to get the balls coated in coconut.
6. Store the cacao date balls in the fridge in an airtight container. They will keep in this manner for weeks, unless they are eaten first.
equipment needed:
food processor
coffee or seed grinder for chia seeds
measuring cups
measuring spoons
bowl for tossing the balls in coconut
silicone mat for rolling out balls on (not necessary, but I find it helpful -- you can also lay out a sheet of parchment
ingredients:
A)
1/4 cup ground chia seeds
1/4 cup hemp hearts
1 cup shredded coconut, packed and heaping
1/2 cup raw cacao powder
3/8 tsp mountain salt
B)
1/4 cup raw cacao butter
1 tsp vanilla extract
C)
60 to 70 pitted date, check each one to make sure there are no pits (pitted dates that are perfect for this)
D)
finely Shredded coconut (or desiccated coconut)
Directions:
1. Put the ingredients from part A) into a food processor, and run until finely ground
2. Add in the raw cacao butter and vanilla and pulse until combined -- don't run too long
3. With the processor running, add dates through the spout (check for pits before adding). Add enough dates that a sort of ‘dough’ forms, and it no longer looks sandy or crumbly Depending on how soft and how big your dates are, it could be 30 or it could be 60. I think my dates are quite small. This is half a bag of them.
4. Remove the dough from the food processor, and roll into bite sized balls
5. Roll each ball in shredded coconut. I like to place some of the coconut in a bowl, add a few of the rolled balls, and then toss the bowl to get the balls coated in coconut.
6. Store the cacao date balls in the fridge in an airtight container. They will keep in this manner for weeks, unless they are eaten first.
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