The following recipe can be a healthy, nutrient dense breakfast, snack, or dessert that will provide you with sustainable energy. It’s an excellent source of protein and essential fatty acids too.
- 1.5 cups cashews
- 2/3 cups medjool (pitted) dates
- 2 tablespoons tahini
- 2 tbsp hemp seeds
- 1/2 cup goji berries
- 1 tsp maca powder
- pinch of himilayan sea salt
- optional: 1-2 tbsp maple syrup
Grind cashews into powder first. Add everything else and process into a dough in your food processor. Roll into small balls. Place on plate or tray on parchment paper and make sure to space them out well. Wet a fork and then press down in the middle of the cashew cookie ball to flatten it and leave fork lines on top. Re-wet fork for every cookie so dough does not keep sticking to fork. Store in freezer. When ready to eat, enjoy frozen or wait a few minutes for it to de-thaw. Superfood high protein yumminess!
Grace Van Berkum is a registered holistic nutritionist, Sivananda Yoga teacher, certified personal trainer, and founder of Gracious Living Retreats. Known for her detoxifying and delicious raw, vegan, plant-powered recipe creations, Grace is passionate about the healing power of whole foods from the earth and their ability to increase prana and elevate consciousness. She leads retreats on nutrition, conscious eating, and yoga worldwide and is the author of 30 Days, 30 Ways to Gracious Living.