Sticky, nutritious, and darn right bloody delicious. Easy and rapid to make, full of antioxidants, protein and fibre, these little minis have got your back. 

I love making my mint goji goddess minis on a Sunday afternoon, as it guarantees my quotidian elevenses pick-me-up, or post workout protein hit, for the entire week ahead - and longer! You can make a tray of these and leave them in the freezer for weeks, just allow them to defrost for an hour or so before you’re craving your next fix.

n o t e :  I pretty much always use skinless/blanched almonds in all my recipes, as I once read somewhere that according to certain ayurvedic perspectives almond skins can be difficult to digest and are ever-so-slightly toxic. But this is by no means a rule, if you prefer skin-on almonds, please use them!

i n g r e d i e n t s :

15 medjool dates (pitted)

100g goji berries

75g sunflower seeds (blitzed for 1 minute in food processor)

75g skinless/blanched almonds (blitzed for 1 minute in food processor)

3 tbsp oats

3 tbsp raw cacao powder

3 tbsp hemp seeds (lightly toasted)

3 tbsp cold pressed virgin coconut oil (melted)

3 tbsp tahini

3 tbsp white almond butter (or normal almond butter is fine!)

1 tbsp cacao butter (melted)

1 tbsp coconut sugar

5 or 6 fresh spearmint leaves, or, a few drops of spearmint / peppermint oil

Couple of pinches of pink Himalayan salt

m e t h o d :

Line a baking tin/shallow oven dish with baking paper.

Blitz your mint leaves, pink salt, oats, blanched almonds and sunflower seeds in a food processor for around one minute, so they’re not too fine, just until they’re coarsely crumbley. Remove from blender and pop into a big mixing bowl. Add the cacao powder, hemp seeds coconut sugar and goji berries (keep these whole) to the bowl, and stir to combine thoroughly.

Add the dates, melted coconut oil, tahini, melted cacao butter and almond butter to the food processor on high speed, until smooth and sticky.

Transfer this blob of gooey goodness to your dry mix in the bowl, (maybe grease your hands a little with coconut oil) and squidge with your hands until thoroughly combined. Compactly press this mixture into the lined baking tin/over dish until it forms a giant bar.

Transfer to the freezer and allow to set for around half an hour, before removing and cutting into whatever equal sizes you desire. These can be kept in a baking paper lined airtight container in the freezer for like I said, literally weeks.

Liked making these? Try these Vegan Cookie Dough Balls