Flavorful bites of energy, blood sugar balancing, with immune boosting benefits to boot! Perfect for an afternoon pick up with a cup of tea or to curb a sweet tooth.
Soak dates in a bowl of water for ~10 min. Toast walnuts for ~8 minutes at 350F. Place the coconut and hemp seeds on a plate and set aside. Put all ingredients, accept coconut flakes and hemp seeds, into a food processor and pulse for about 15-20 seconds, until it gathers and becomes a little crumbly. Remove the blade! Using your hands, form 1” balls from the mix and roll into the coconut hemp blend to coat the outside.
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Keep in a sealed container in the fridge for up to 1 week. For chocolate, use a 73% or higher dark chocolate. My personal favorite is to use a Hu or Evolve brand chocolate bar chopped up to keep it free of refined sugar. You can sub almond butter for another nut butter if preferred. If you don't have miso, sub a pinch of sea salt. Enjoy!
Soak dates in a bowl of water for ~10 min. Toast walnuts for ~8 minutes at 350F. Place the coconut and hemp seeds on a plate and set aside. Put all ingredients, accept coconut flakes and hemp seeds, into a food processor and pulse for about 15-20 seconds, until it gathers and becomes a little crumbly. Remove the blade! Using your hands, form 1” balls from the mix and roll into the coconut hemp blend to coat the outside.
Shelly Rose, a Holistic Nutritionist and Natural Foods Chef, is the owner and founder of Pure Roots Nutrition. Through consulting and teaching, Pure Roots serves to help businesses and individuals implement a more joy-filled, vibrant life through real food, time in nature, a healthy lifestyle, and a good night’s sleep.
