Do you ever have that urge to just get in the kitchen to whip something up? Well, I do – quite often actually hence why I love to share my recipes here with you guys, and originally why this blog was ever born way back in the days.
Sometimes my recipes turn out great, other times.. not so much. But that’s a little bit like life, right? Better to have tried and failed than to never have tried at all..
Let’s get straight into it..
I whipped up these oh-so delicious and easy Adaptogenic Superfood Protein Balls in a jiff and I’m obsessed (currently on my 3rd ball writing this), so naturally I wanted you to join in on the yumminess.
What are adaptogens? Adaptogens are unique plants or herbs that support your adrenal system. They help balance your hormones, so you can manage your stress response on a day to day basis. Just like the word indicates, they adapt to what your body needs and have the ability to regulate your system up or down depending on the given need in the moment. Fancy, huh?
I’ve been a fan of adaptogens (ashwagandha, chaga, cordyceps, holy basil, maca, mucuna pruriens, reishi) for a long time, but it finally seems that the world has now caught onto their incredible benefits to our health and have started showing interest in what these incredible herbs can do for them when incorporated into a balanced and healthy diet.
Incorporating the adaptogens into a Protein Ball is smart because most of those herbs are far from pleasant in taste (besides from Maca), so you want to mix them with something that is slightly overpowering in taste.
Not to worry, I’ve thought about all of that for you. These balls will give you a good boost of protein and all the superfoods and adaptogens you need to get a morning or afternoon pick-me-up whilst still treating yourself to something yummy.
Makes 12 balls (vegan & gluten-free)
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup pitted & soaked dates
- 3 tbsp black chia seeds
- 3 tbsp caco nibs
- 2 tbsp maca
- 1 tbsp ashwaganda
- 2 tbsp adaptogen plant protein
- 2 tbsp macadamia/cashew butter
- 1 tbsp coconut syrup
- 2 tbsp almond milk
Directions:
- Add all ingredients to a food processor and blend on high, scraping down the sides, until you get a mixed paste.
- Roll 12 balls in your hands from the paste and arrange on a plate.
- Store in the fridge in an airtight container for up to 4 days.
