Alright, so I may need to work a little more on the names of the products I’m developing, but have a little fun with me 🙂 Also, I am more of a “little bit of this, little bit of that” type of chef, so my recipes are approximates. If you like more coconut than I suggest, add more coconut, if you don’t like honey, go with agave. You CANNOT mess up this recipe. If you like the ingredients you are including in your recipe, no matter what, you will like how it tastes 🙂
I love pistachios. I could sit down and eat an entire bag of pistachios, but because I know I shouldn’t do that, I try to create foods that are portioned out, and delicious. The other day I was hungry for a tasty treat and decided to make these chocoalte-pistachio balls. It took me 3 minutes to make these magical balls.
To feeling alive,
Lady raw raw
4 C pistachios*
¼ C cocoa butter
1/2 C Cacao nibs
2 tsp vanilla
pinch himalayan sea salt
¼ C raw sage honey – regular honey will work as well
¼ C coconut oil – if you want that coconut flavor.
- In a food processor, process cacao butter to break the butter down into a powder like consistency.
- Add coconut oil to butter and pulse for about 30 seconds.
- Add remaining ingredients until you have created a dough-like consistency.
- Form mixture into little balls, and refrigerate for 30 minutes.** (If your mixture is not sticking together, add more honey.)
*nuts have an enzyme inhibitor which prevents our bodies from being able to break down the enzymes efficiently. After soaking the nuts in water for at least 2 hours, the enzymes are released and more readily available for our body to break them down. At the beginning of each week I like to soak all of the different nuts I use in my recipes and then dehydrate them for the next 2 days to release the enzymes, and make them crunchy again. (If I just soaked the nuts, they would be “soggy,” which is great when making nut cheeze’s however, not as enjoyable, to my pallet, when I am making a food with a “bite.”)
**If you soaked your nuts but did not have time to dehydrate them prior to making these balls, you can dehydrate your Mad Greens for 8-12 hours at 115 Degrees, or until reaching the texture you like.