Adaptogen Coconut Bliss Balls — by Local Milk
In light of our focus on hormonal wellbeing this month, it felt like moons aligning to stumble upon this recent recipe from Beth over at Local Milk. As we have learned in last week's piece, our hormonal imbalances can be supported and rebalanced by using herbs and adaptogens throughout the course of each month.
If you haven't known much about adaptogens until recently, or if you have felt uncertain or uninspired at times about how to include them into your day to day, this recipe is definitely for you. We love making a batch of healthy snacks in order to last a few days, carry us through a few slumps or simply just to delight us as we choose foods and ingredients that serve our hormones ( and overall wellness ).
Some of the adaptogens used in the orginal recipe ( Reishi & He Shou Wu ) is not that readily available in South Africa, and therefore we have substituted them with Maca and Ashwaganda Powder. ( read more about their properties in last week's article ) These adaptogens are available at health shops or online retailers like Wellness Warehouse or Faithful to Nature, but like Beth says : ".. if you don’t have the time, money, or interest….just leave them out!"
We've made a batch, we can testify of the magic, now get rolling...
and enjoy the bliss!
RECIPE ADAPTED FROM LOCAL MILK
The glow inducing cousin of the chocolate truffle, these adaptogen coconut cacao bliss balls are an awesome use for leftover coconut pulp from making coconut milk. These addictive, rich bites will fuel you through a busy day, and while they taste indulgent, they're packed with high quality fat, protein, and healing herbs. The reishi and he shou wu are totally optional, and you can even replace them with other herbs or adaptogens of your choice like maca, ashwaganda, or astragalus. While they definitely add the magic, don't feel like you can't make these without them...you totally can! And I speak from experience: you can totally pass these off as candy to your kids!
1 cup unsalted almonds
1 1/2 cups coconut pulp (leftover from making coconut milk, can sub almond pulp or other nut pulp)
1 cup (130 grams) of pitted Medjool dates
1/3 cup raw cacao powder
3 tablespoons coconut oil, melted at room temp
1 tablespoon ashwaganda powder (optional, can sub adaptogen of choice or omit)
1 tablespoon maca powder (optional, can sub adaptogen of choice or omit)
1 teaspoon vanilla extract
1/2 teaspoon flaky salt
crushed freeze dried raspberries (my fave!), pistachios, rose petals, flaky salt, dark chocolate, cacao powder, coconut dust, toasted coconut flakes, bee pollen
Throw the almonds into a Vitamix, blender, or food processor. Pulse on medium speed about five times to chop them roughly, and then add the rest of the ingredients.
Pulse on medium another five times to bring it all together, using the tamper to help if using a Vitamix or blender, and then blend on high, mixing well with the tamper as you blend, briefly until combined. I usually turn it off to give the blender a rest, and then give it one more good go. Having a few almond chunks is normal (and yummy!)
Scrape into a bowl and chill for about 30 minutes before forming into balls. Using your hands, form into balls. I used heaping tablespoon sized portions.
To finish, dust with fun stuff like toasted coconut, bee pollen, cacao nibs, flower petals, crushed freeze dried raspberries, and flaky salt. You can even dip them in melted dark chocolate for an extra indulgent treat. My favorite by far is rolling them in the crushed freeze dried raspberries!
Store covered in the fridge for up to one week.
Local Milk is a journal by Beth Kirby devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.
All images in this post are from Local Milk