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1.5 cup squidgy Medjool Dates
1 cup of Millled Sunflower & Pumpkin Seeds
3 tablespoons Extra Virgin Coconut Oil
1 tablespoons Spirulina Powder
4 tablespoons Raw Cocoa Powder
Sea Salt to taste
3/4 drops culinary grade peppermint oil or 0.25 teaspoon real Peppermint Extract
Belt everything in a food processor (not a blender) until it forms a dough ball. Pinch a small blob off, and roll between your fingertips into a chocolate bon bon. You’ll get about 30 of these.
Chill until set. They also keep really well in the freezer.
Serving: Baby Muffin Papers.