Thursday 3 October 2013

Green Bliss Bites

I am of the (probably very unpopular) opinion that spirulina is absolutely delicious! Spirulina is an algae that has an abundance of protein, iron, B vitamins, and a whole variety essential minerals. This delicious recipe teams spirulina with a bunch of nuts and seeds to create a bite sized ball full of everything you need to give you that extra boost when you really need it!




Green Bliss Bites

Makes around 30 balls


  • 1 1/2 cups cashews
  • 1 cup almonds
  • 2 1/2 T tahini
  • 2 T spirulina
  • 2 1/2 T linseeds
  • 1 T coconut oil
  • 1/4 cup sunflower seeds
  • 1 cup dates (without the pit!)
  • 1 T agave (or honey, maple syrup, etc.)
  1. In a blender, combine 1 cup cashews, 1/2 cup almonds, tahini, linseeds coconut oil and spirulina and blend until a thick paste forms, or if you dont have a high speed blender, blend to a fine flour (you may need to add a little more coconut oil later to bind if you cannot blend them to a paste).
  2. Empty your nutty paste/flour into a bowl.
  3. In blender, pulse together sunflower seeds, and remaining cashews (1/2 cup) and almonds (also 1/2 cup) until they are in chunky but small pieces. Add these to your nut paste/flour and mix together.
  4. In your blender add dates, agave and a few spoonfuls of your spirulina nut mix and blend until a ball forms and the dates are all blended.
  5. On a clean bench top, empty out all your spirulina nut mix and knead (mush together with your hands) everything until it comes together to form a dough. (If in step 1 you only blended your nuts to a flour, this is the step where you can add more coconut oil. Just enough to bring it together, remember - you can always add more, but you can't take it out!)
  6. Form into bite sized balls.




I coated half of my balls with sunflower seed flour (just finely blended sunflower seeds). you could also coat them with sesame seeds or any other nut flour that you might have on hand.






Jacqui
xo




2 comments:

  1. hi there, I would love to try this recipe, but I have read that it is best to soak nuts before using in recipes. What do you think about that?

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    1. Hey Kaz, I think soaking nuts (also known as 'activating' them) is a great thing to do if you have the time for it. For most recipes (including this one) the nuts will need to be dehydrated afterwards to soak up the moisture. This can be done overnight (8-12 hours) in a dehydrator or in your oven on the very lowest heat setting and the oven light off. To keep them technically 'raw' they must not be heated above 45ÂșC. I think its always better to activate your nuts to get more nutrients out of them, though if you are time poor (like me!) its not a huge issue if you just use them as they are.

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