1/4cupfiltered water or organic coconut milk without added fillers, sweeteners or preservatives, non-BPA canas needed
Using a food processor fitted with the "S" blade, add all dry ingredients except cacao nibs and blend to reduce into a crumbly paste, as crunchy or as smooth as you prefer.
Add the wet ingredients to the food processor and continue to blend and reduce to a doughy texture.
Add in the cacao nibs and pule the food processor only a few times to distribute them throughout the dough while keeping them mostly intact.
Roll the dough into balls of whatever size you like.
By adding in the cacao nibs at the end, you keep them intact for a doughy and crunchy textural contrast.
I highly recommend activating the nuts and seeds for 12-24 hours in a bowl of filtered water with a pinch of sea salt and a splash of apple cider vinegar. This allows you to get the most out of nature's multivitamins and aids in easier digestion.
You may not need the splash of water or nut milk at all, try blending and see how the consistency is like first. Add a splash or two as needed, then combine.
Adaptogens, powders and tinctures are completely optional, feel free to switch them up with your personal favourites or whatever you feel you need at the moment.
If even natural sugar is not your thing, feel free to omit the dates and use 1/4 cup natural nut butter of your choice, such as almond butter.
Store in the fridge for 2-3 weeks or in the freezer up to 6 months (thaw 5-10 minutes before eating).