Makes approximately 24 balls or one 8×8 inch baking dish.
- 2/3 cup Camino Organic cocoa powder (or Nativa raw cocoa powder)(Cocoa is a fabulous source of anti-oxidants, iron, and magnesium)
- 1¼ cup almonds, ground (A calcium rich ‘alkaline’ protein that will not cause inflammation)
- 3/4 cup Middle Eastern or Medjool fresh dried dates, pitted (Mineral rich source of carbs)
- 2 tbsp Maison Orphee extra virgin organic coconut butter. Gently warmed to melt.(This saturated fatty acid is great for athletes as it provides an easily digested and instantly accessed source of energy)
- 1/4 tsp sea salt (A source of trace minerals – electrolytes)
- Hemp seeds, to sprinkle bars or roll balls in, if desired (Omega 3 rich)
- Process cocoa powder and almonds.
- Add dates, coconut oil, and sea salt; puree until mixture sticks together. If needed, add a little more coconut butter or dates to adjust texture to desired stickiness and level of sweetness.
- Roll into one-inch balls, two-inch patties, or press into an 8 x 8 square baking dish and cut into bars. Roll balls/patties in hemp seeds or sprinkle bars. Chill for a minimum of one hour. Cut bars into desired size and wrap individually.
Store in fridge or freezer for up to two to three weeks—if they last that long!
Tip: Soaking the almonds for eight hours removes some of the nutrient absorption inhibiting enzymes.