- 1/2 cup tahini
- 2 tblsp carob powder (cotswold brand excellent)
- splash of fresh water
- 1/2 – 3/4 cup agave or maple syrup
- 1.50 cup goji berries
- 1 cup raw cacao nibs
- 2.50 cup milled / ground mixed seeds (sold in packets also)
- 1 cup ground almonds, or further milled seeds
- 0.50 cup seeds thrown in (shelled hemp or pumpkin seed best)
- good quality salt (pink himalayan ex) to taste
- Combine tahini and carob (and maca if using) in a bowl, whisking it by hand with a fork until gloriously glossy and smooth.
- Add a dash of spring water, and whip it into submission. Bizarrely, water thickens tahini so don’t worry if you think you’ve done something weird. You haven’t. The tahini has.
- Now (but not before!) add the agave. Set aside.
- In a larger bowl, toss the cacao nibs, ground almonds and milled seeds, walnuts (omega 3) or pumpkin / hemp seeds (omega 6) together with a generous helping of a good salt like pink Himalayan Salt (packed with rock minerals). You can use ground flax n’goji seed mixture from Linwoods especially high in omega 3 fats for those with inflammatory conditions like arthritis, joint pains, sprains, or injuries. Omega 3 is diesel for the brain and central nervous system. Anything that nourishes our sensory neurons is certainly worthy of further attention.
- Mash the agave mixture into the dry ingredients, mashing well until you can form little bon-bons from the ‘dough’. If you find it too wet, add more seeds. Too dry? Another splash of water.
- Finally add gojies (they keep their colour better if added last). Taste, and adjust the agave/maple syrup and salt measurements to suit your fancy.
- Between your palms, or finger tips, roll the dough into little bon bons, big or small. You can roll or dust them in cocoa powder, crushed pistachio, or bee pollen for added variety, but I leave them as they are.
- Tip: They freeze very well, and love being gifted!