These make an incredible trail snack or energy bar or even a meal replacement when you’re on the go. They also make an excellent dessert.
The recipe is strategically designed to stimulate metabolism, brain function, and joint care, and balance blood sugar. That means, performance either physically or mentally, and burning calories. This is actually a ‘weight loss’ food. The more you eat, to a point, the more calories you burn. Actually one or two a day is enough to stimulate this effect.
However, the funny thing is, there is no taste/enjoyment compromise for this benefit. In fact, I brought these to a potluck and mentioned they were really a health food, and people did not believe me. I had to prove the reason why it was a health food. Basically everything in this is super thyroid stimulating.
I believe these are a cross between a macaroon, a truffle, and a marshmallow. Different flavors could be created instead of cacao. I will post those later.
Coconut OIl (2 cups)
Butter (1 cup)
Stevia–white powder– (1 teaspoon)
Honey to taste (1 TBSP.)
Vanilla (1 Tbsp.)
Salt (1/2 tsp.)
Cacao powder (1 cup.)
Gelatin powder–Great Lakes Gelatin Callogen Hydrolysate (1 cup.)
Coconut flakes fine (2 cups)
Optional flavorings (mint oil, lemon juice, ceyenne, tumeric, ginger, cardamon)
1–If coconut oil and butter are solid, place in a tightly sealed wide mouth mason jar and place in warm water until it softens. Depending on temperature, you may be able to warm by setting on counter until soft. It doesn’t need to be liquid but should be spreadable/mixable.
2–Place dry ingredients in a mixing bowl and mix well using whisk or large fork.
3–Place wet ingredients (and oily) in a mixing bowl and stir until mixed.
4–Pour wet (oily) ingredients over dry ingredients and gently mix with a large spoon until thoughly mixed with even consistency.
5–Form the mixture into either balls that are about 1.5 inches diameter, or flatten to make a cookie shape. You may need to cool ingredients a few minutes in fridge until they are stiff enough to handle without turning to mush consistencey.
6–Sprinkle coconut flakes OR cacao powder OR gelatin powder on the outside so it doesn’t stick to the pan or to the fingers.
7–Place the balls on a flat serving dish that is lined with coconut flakes to keep from sticking and put in fridge.
8–When they are hardened, place in a jar or plastic bag for later use. Store in fridge.
This amount makes about two dozen rather large cookies or balls.
VARIATION–You can use either all coconut oil or all butter, depending on what you have available or to taste or season. The butter is heavier and a good winter fat, the coconut is a good summer fat for staying cool in the heat. Adjust according to your needs.