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- 3 cups tahini (oil drained from top) or ghee
- 1 cup cashew or almond butter
- 2 cups raw, unfiltered honey (more or less to taste)
- 5 oz. Guarana powder
- 2 oz. Kola nut powder
- 2 oz. Siberian ginseng powder
- 1 T cardamom powder
- 1 oz. Asian ginseng powder
- 1/2 oz. Nutmeg and/ or mace
- 2 oz. Bee pollen
- 2 vials royal jelly
- 1 package carob or bittersweet chocolate chips
- 8 oz. Unsweetened shredded coconut, lightly roasted
- 1 cup finely chopped almond
- Unsweetened cocao powder
- 2 lbs. Bittersweet dipping chocolate (optional)
- Mix the tahini, nut butter, and honey until smooth. Combine the herbal powders, bee pollen, and royal jelly, and add to the tahini mix.
- Add the carob or chocolate chips, coconut, and almonds and mix in well (this usually requires mixing with your hands). Mix in enough cocoa powder to bring the dough to the desired thickness.
- Roll the dough into small balls. If you want to coat the balls with chocolate, chill them in the refrigerator for easier dipping. You can also spread the mixture onto a baking sheet, chill, and cut into squares.
- Melt the dipping chocolate in a double boiler. Dip the balls one at a time into the melted chocolate, and place them on wax paper to cool.
- Store the balls in baking tins in a cool place. They will last a few weeks.
- 4 oz. Herb powder *
- 1 cup almond butter or tahini ( or ghee)
- 1/2 cup ghee or other oil such as coconut oil
- 1 cup raw, unfiltered honey/ and/ or molasses
- Cinnamon, ginger, cardamom to taste
Take one teaspoon three times a day.
Herb powders that can be used:
Substitute: Dong quai, or licorice, chinese hawthorn