Rose cacao bliss balls, naturally sweetened with dates and infused with the Wild Bloom Botanicals rose cacao elixir. Visit wildbloombotanicals.com for more herbal goodness.
1scoopgrass fed, ethically pasture raised multi collagen peptides optional
1tsporganic or wildcrafted lion's mane or adaptogens of your choice (I used semi-wild Superfeast Neural Nectar)
1/4tspsea salt
1tbspWild Bloom Botanicals rose cacao elixir
7organic medjool dates, pitted
1/2tsporganic vanilla bean or ground cardamom
1tbspfreshly squeezed organic lemon juice
1tsporganic lemon zest
2tbsporganic sunflower seed butter
organic schizandra, shredded unsweetened coconut flakes and/or extra Wild Bloom Botanicals rose cacao elixir to coat the bliss ballsoptional
Instructions
Optional: activate the cashews by soaking them in filtered water overnight. Drain.
In a food processor, blend the cashews, coconut, collagen, lion's mane, sea salt and Wild Bloom Botanicals rose cacao elixir until it turns into a fine, crumbly mixture.
To the food processor, add the dates, vanilla, lemon juice and zest, and sunflower seed butter. Blend to combine into a sticky paste.
With a tablespoon, scoop about 1.5 tbsp chunks out of the paste. With your hands, roll them into evenly sized balls. In separate plates or bowls, place the shredded coconut, schizandra, and/or extra Wild Bloom Botanicals rose cacao elixir. Roll different bliss balls in each of the powders to coat them lightly and evenly. Serve immediately or store in the refrigerator to chill and improve the texture. Enjoy!
Notes
Serve immediately or store in the refrigerator until cooled to a firm, awesome texture.
Makes about 15 balls, but you can make them smaller or larger to your preference.