Hello revivers! I hope this finds you enjoying the bounty of summer’s harvest. Fresh fruit and vegetables are at their peak – don’t you love it?
This summer you will find me (Robyn) perched high in the Cariboo mountains, overlooking a small quiet lake from my family’s cabin. As the nearest full-spectrum grocery store is a 45 minute drive, I’ve been growing kale, chard and arugula on the deck and making the most of every grocery shop.
The other day, I had a hankering for something sweet and healthy. Almost all the ingredients for revive’s very popular Morning Jolt Ball recipe were in my cupboard, so that inspired me. I only had 1/4 the amount of almond butter called for and some cashews and sesame seeds that had to be used soon. And no electricity, meaning no food processor.
Giving it an earnest off-the-grid try, nearly three hours of chopping later Cabin Mornin’ Jolt Balls were created!
I found out the patient way, just how great a tool in the kitchen a food processor is. And the sore hand way lol! Perseverance paid off – the results are healthy, super-food, nutrient-dense sweet and salty balls of deliciousness.
Now, we all know that the camping and cabin lifestyle lends itself well to a little extra treat here and there. . . Cabin Mornin’ Jolt Balls combine that addictive combination of salt and sweet, so there is a little more salt and a little more sweet than you might find in most revive recipes. Enjoy in moderation and share widely! Makes 50 – 60 balls.
What you need:
1/2 c goji berries
1 c cacao
1/2 c maca powder
1/2 c raw sesame seeds
1/2 c raw cashews
1/2 c raw sunflower seeds (soaked for 2 hrs if possible)
1/4 c almond butter
1/4-1/2 c melted coconut oil
1 tsp vanilla powder or extract
1/4 c maple syrup
25 dates, pitted and chopped
sea salt for sprinkling
What to do:
Pulse goji, cacao, maca, almond butter and and nuts in a food processor until well blended. Add some coconut oil if needed.
Add the dates, oil, syrup and vanilla and pulse, scraping down sides until all ingredients are well incorporated.
Form in to 3/4 inch balls and sprinkle with sea salt.
Store in fridge or freezer.