Mexican Adaptogen Energy Balls
INGREDIENTS:
2 cups raw walnuts
1 1/2 cup shredded unsweetened coconut (save 1/2 cup for rolling)
2 cups soft Medjool dates, pitted
1 tablespoon coconut oil
1 teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons Adaptogen Power Powder
2 teaspoons cacao powder
Pinch of cayenne + more for garnish
INSTRUCTIONS:
Place all ingredients into a food processor (reserve coconut oil and 1/2 cup of coconut flakes for later use).
Pulse mixture into a crumbly texture.
Add coconut oil and continue to process until desired consistency is reached, remaining chunky or slightly smooth.
Measure out 1 tablespoon of the mixture and roll into a ball.
Place reserved shredded coconut on a plate or cutting board and roll balls in coconut until covered.
Dust tops of energy balls with a pinch of cayenne.
Refrigerate until firm or freeze for longer storage.
Mexican Adaptogen Energy Balls
INGREDIENTS
- 2 cups raw walnuts
- 1 1/2 cup shredded unsweetened coconut (save 1/2 cup for rolling)
- 2 cups soft Medjool dates, pitted
- 1 tablespoon coconut oil
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 teaspoons Adaptogen Power Powder
- 2 teaspoons cacao powder
- Pinch of cayenne + more for garnish
INSTRUCTIONS
- Place all ingredients into a food processor (reserve coconut oil and 1/2 cup of coconut flakes for later use).
- Pulse mixture into a crumbly texture.
- Add coconut oil and continue to process until desired consistency is reached, remaining chunky or slightly smooth.
- Measure out 1 tablespoon of the mixture and roll into a ball.
- Place reserved shredded coconut on a plate or cutting board and roll balls in coconut until covered.
- Dust tops of energy balls with a pinch of cayenne.
- Refrigerate until firm or freeze for longer storage.