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Microdose Seed + Nut Balls

June 26, 2020

Are you microdose curious? Are you looking for some fuel for your inner fire to support you as you work to effect change in the world? We have just the thing to calm your mind, fuel your body, and feed your soul as you face the challenges and opportunities presented by these transformational times. Seed and nut balls infused with microdose-strength levels of your favorite medicinal herb. 

When we challenged our dynamic culinary wizards, Kevin and Alex, to come up with their take on the energy bites that are all the rage with today’s health-conscious snackers, they did not disappoint. They dreamed up not one but two different recipes that are sure to delight as they nourish. Packed with nutrient-dense superfoods rich in vitamins and minerals, these bite-sized balls of energy are as delicious as they are nutritious. Both balance savory and sweet. Our Masala Spice Nut Seed Balls feature Indian spices like cardamom, ginger, and turmeric and a blend of nuts and seeds. If you’re nut-sensitive and/or a lover of chocolate, our Coconut Chocolate Seed Balls will be your jam. Original recipes are provided below. 

“The origin of these came from wanting to make a better tasting, healthy fat snack that was neither a gross granola bar or uncontrolled spoonfuls of peanut butter. An awesome option for the cannabis sensitive, you can eat more when microdosing. ;)”– Alex

“Masala spice ball for sustenance and coconut chocolate ball for a sweet, pick me up. Hidden nutrition gems amid bold flavors, hearty, and healthy. It makes me feel less bad about how many I eat.”– Kevin

Equipment:

  • Mixing bowl
  • Food processor
  • Baking sheet
  • Parchment paper
  • Airtight container for storage

Masala Spiced Nut Seed Balls

Ingredients:

  • ½ CUP oats
  • ½ CUP almonds
  • ¼ TSP salt
  • 3 TBSP hot water, heated in microwave about 20 seconds
  • 4.5 OUNCES (½ CUP + 2-3 extra dates) Medjool dates, pitted
  • 1 TBSP flax meal
  • 1 TBSP chia seeds
  • 1 TBSP agave or honey
  • 2 TBSP peanut butter
  • 2 TSP canna coconut oil
  • 1 TSP ginger
  • ½ TSP cardamom
  • ½ TSP cinnamon
  • ¼ TSP turmeric
  • ¼ TSP black pepper
  • ¼ TSP salt

Makes: 22 energy balls, approximately 1.36MG THC/per ball. 

Directions:

  • Preheat oven to 350°
  • Mix together hot water and salt until salt is fully dissolved. 
  • Pour over oats and almonds and stir to coat. 
  • Pour onto parchment or aluminum-lined cookie sheet and bake for 9-12 minutes. You’ll know it’s ready when you hear the sounds of almond splitting or cracking and/or the mixture is a golden brown. Let cool—to speed this up, put the sheet pan in the freezer for a few minutes post-baking.
  • In a food processor, pulse the almond and oat mixture until coarsely chopped. 
  • Add remaining ingredients and process for about a minute until the mixture is a paste-like texture. It should hold together when pressed and will be slightly sticky.
  • Roll approximately a tablespoon of the mixture in hands to form balls. Place upon a parchment-lined sheet pan or plate and cool in the fridge for approximately 30 minutes. The balls will firm as they chill. 
  • Store in an airtight container in the fridge.

 

Coconut Chocolate Seed Balls

Ingredients:

  • ½ CUP unsweetened coconut flakes
  • 1 TBSP coconut sugar
  • ½ CUP sunflower seeds
  • 4.5 OUNCES (½ CUP + 2-3 extra dates) Medjool dates, pitted
  • ¼ CUP bittersweet chocolate chips
  • ¼ TSP salt
  • 2 TBSP flax meal
  • 2 TSP canna coconut oil
  • ¼ CUP quick oats

Makes: 22 energy balls, approximately 1.36MG THC/per ball. 

Directions:

  • Preheat oven to 350°
  • Combine sunflower seeds, coconut flakes, and coconut sugar in a mixing bowl. 
  • Bake on a parchment or aluminum foil-lined sheet pan for 9-11 minutes until the coconut looks golden and releases its scent. Let cool—to speed this up, put the sheet pan in the freezer for a few minutes post-baking.
  • In a food processor, pulse all ingredients and process for about a minute until the mixture is a paste-like texture. It should hold together when pressed and will be slightly sticky.
  • Roll approximately a tablespoon of the mixture in hands to form balls. Place upon a parchment-lined sheet pan or plate and cool in the fridge for approximately 30 minutes. The balls will firm as they chill. 
  • Store in an airtight container in the fridge.
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