Things are getting a little hippy dippy up in here.
Perhaps it’s the soft breeze, cleansing summer rain, recent full moon, or celebration of mindful living and yoga that rolled into town this past weekend (Wanderlust Fest). I’m digging it.
As we rush to the next commitment or try to cram in one last activity before the sun sets, sometimes it’s really fulfilling to do nothing. Ya know?
For the rest of the time, we need to fuel our buzzing summers. Personally, I like to keep these trending coconut orb thingies in the fridge as often as possible. They are SO EASY. And pretty good for us too. They’re also a great hike/camp/portable outdoor adventure snack.
You can pretty much throw in whichever superfoodie ingredients you love. Calling them ‘kitchen sink’ balls doesn’t have quite the same ring, but you get the idea.
So here’s a raw grab & go bite to keep us on our toes. As long as we take time to smell the wild roses!
1/2 cup buckwheat (or gluten-free oats)
1/2 cup walnuts (or almonds)
1/3 cup virgin coconut oil
1/2 cup unsweetened shredded coconut
1/2 cup Medjool dates (pre-soaked/drained)
1 scoop vanilla plant protein (optional – I used hemp)
1/3 cup hemp hearts (set some aside for rolling purposes)
Pinch or two of cinnamon
1. In a food processor, add the nuts and buckwheat. Pulse until a flour-like consistency forms. You could even chop the nuts finely and mash it all by hand. Extra crunchy.
2. Next, pulse in the protein powder and cinnamon, followed by the coconut oil, shredded coconut, dates and hemp hearts.
3. Shape the balls as big or dainty as you like, and roll them into a light layer of hemp hearts.
4. Enjoy & keep in the fridge for 1-2 weeks (they probably won’t stick around that long!).
Approx. nutritional value (per 1 inch diameter ball): 8 g complex carbohydrate, 3 g fiber, 6 g healthy fat, 5 g plant protein.
Happy summer nourishing! ❤