"These are raw, gluten-free, wheat-free, low glycemic snacks that are loaded with potent proteins, enzymes and nutrients. They contain copious amounts of raw superfoods, protein-rich spirulina, and raw Ecuadorian cacao. Think of them as a round granola bar: lots of packed energy, and easy to eat on the go. This is my go-to snack. For longer-term storage, keep in the freezer."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Soak flax seeds in a bowl of water for 10 minutes. Drain.
Blend almonds in a food processor or blender until finely chopped; transfer to a bowl. Mix sesame seeds, sunflower seeds, cocoa nibs, cocoa powder, maca powder, chia seeds, spirulina powder, cardamom, cinnamon, and salt into almonds.
Process dates in the food processor or blender; add to almond mixture.
Combine tahini, almond butter, honey, and vanilla extract in a separate bowl. Slowly mix almond mixture into tahini mixture until it holds together. Form mixture into bite-size balls.
Spread coconut in a shallow bowl. Roll the balls in the coconut until coated. Chill balls in the refrigerator, at least 30 minutes.
One ball is easy to digest, helping avoid cramps if you do physical exercise right after eating.
All ingredients can be varied according to preference and availability: simply try to maintain the ratio of wet to dry ingredients.
Substitute 1/4 cup soaked green raisins for the dates, if desired. Pumpkin seeds can replace sunflower seeds. If pumpkin seeds are used, pulse in the food processor. Peanut butter can replace the almond butter.