1 cup natural almond butter (or other natural nut butter)
½ cup coconut flour (you can use other flours)
½ cup dark chocolate chips
¼ cup maple syrup
Pinch of sea salt
How to prepare
1. Combine all ingredients in a medium mixing bowl, stirring until smooth. If mixture is too thick, add 1 tbsp of water at a time to help the mixture come together.
2. Scoop 1 tablespoon of the mixture and use your hands to roll into a ball. Repeat with remaining mixture.
3. Store energy balls in an airtight container in refrigerator up to 1 week.
3/4 cup of Medjool Dates
1 cup of nuts (any kind will do OR you can sub sunflower seeds or pumpkin seeds for a nut free version)
1 pinch of sea salt
Optional: add some dried fruit such as cranberries or raisins to change up the flavour
Combine all ingredients in the food processor until it forms a sticky dough. Line an 8 inch pan with plastic wrap.
Then pour the dough and press down firmly until it fills the pan.
Refrigerate for at least 1 hour before cutting into squares. Serve and enjoy!
2 tbsp extra virgin olive oil
1 tbsp garlic, chopped
2 large handfuls kale
4 stalks celery, chopped
4 stalks broccoli chopped
8 cups broth
½ cup tahini
2 tsp sea salt
Sautee garlic in olive oil in a large soup pot. At the same time do steps #2 and #3.
Add half of the raw kale, celery, and broccoli to your high-speed blender (in that order). Cover with up to 4 cups of broth and blend.
Pour soup into the pot with the sauteed garlic. Do the same for the other half of the veggies and broth.
Heat soup and simmer for up to 5 minutes.
Remove from heat. Add tahini and sea salt. Stir well.
Serve & enjoy!
Tip: If you want the soup to be extra creamy, you can re-blend after it's heated.