Nut-free bonbons for your little chap’s lunchbox.
A total game changer for their dimples and their diet.
I made these at Electric Picnic last weekend, and used them as currency into the VIP porter-loos (oxymoron?) Must is a great master.
Those of you who didn’t manage to get your mitts on my cookbook at EP, my publishers have promised to give you 20% off online orders with free postage & packaging ANYWHERE in Ireland. Groovy, eh? Think of it as a highfive for your health.
Just use the code … EP2016 … when checking out. The special offer for The Virtuous Tart cookbook link is here. And also here for The Extra Virgin Kitchen paperback.
Much love to your pots and pans,
SJ x
ENERGY GRENADES
Makes 30
1 & ½ cup squidgy medjool dates
Nearly 1 cup of Linwood’s milled sunflower & pumpkin seeds (or use a coffee grinder to mill the seeds yourself)
3 tablespoons extra virgin coconut oil
1 tablespoon spirulina or wheatgrass powder
4 tablespoons raw cacao or cocoa powder
¼ teaspoon real peppermint extract
Sea salt (for adults)
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 bonbon. You’ll get about 30 of these.
Chill until set. They also keep really well in the freezer, for lunchboxes later in the month.
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