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Split 1/2 cup of unsweetened shredded organic coconut in half. Set aside half for later use.
OPTIONAL: Put half of the coconut (1/4 cup) in a shallow baking pan to toast. Spread coconut thin so that it may toast faster and evenly. Toast in the over on 400 degrees.
OPTIONAL: Toast for 5-10 minutes. Stir coconut often and make sure it stays spread thin. Be sure to watch coconut until done as it can quickly burn.
NOTE: If you do not want to toast the coconut you can save and use 1/4 of the coconut as is later to roll bites in.
Melt 1/2 cup of raw organic peanut butter in the oven until soft and spreadable or in the microwave for 30-45 seconds.
Add 4 tablespoons of 100% pure organic maple syrup. Stir together well.
Add 1/2 cup of gluten free rolled oats to peanut butter mixture. Stir together.
Add 1/4 cup of dried goji berries to mixture.
Add 1/4 cup of un-toasted coconut to mixture. Stir together well in peanut butter mixture.
Add 1 teaspoon of organic vanilla extract to mixture and stir together well. If mixture becomes to dry add one tablespoon of water at a time until pliable. Make sure it isn't too wet.
Add 1 tablespoon of hemp protein powder to mixture. Stir together all ingredients well.
Mixture will appear a slight green color after hemp protein is added.
In a separate dish, add 4 tablespoons of ground flax seed to toasted coconut.
Mix coconut and flax seed together well.
Roll peanut butter mixture into 1/2 inch size balls. Will make 24 total. Roll each bite in the toasted coconut-flax seed mixture as you form each into balls.
Put any left over coconut-flax seed mixture in a plastic bag and store in the refrigerator. No need to throw it out or waste it. It can be added to yogurt or smoothies later.
Once finished wrap bites in wax paper, put in a plastic sandwich bag and allow them to chill for 20-30 minutes in the refrigerator before enjoying. Store left overs in the refrigerator.