Snacks Recipes

Goji Dusted Cacao Truffles

7 pitted medjool dates
4 tbsp Organic Cacao Powder
1 tbsp Maca Powder (optional)
1 tbsp Organic Chia Seeds
2 tbsp Coconut Oil
1/8 cup pecans or almonds (optional)
1 cup Goji Berries
1 tsp Himalayan Pink Salt

Put 1 cup of Goji Berries in food processor and grind into coarse powder, set aside. Add all the ingredients, less pink salt, into a food processor and process until blended through. Take a tbsp per truffle, and roll into a ball shape. Roll into crushed Goji Berry powder. Dust lightly with a pinch of Himalayan Pink Salt. Refrigerate for 30 min.

Pink Salt Butter & Honey Caramels

1 ½ cups of sugar
½ cup of dark honey
½ cup of butter, room temperature
1 tsp of Himalania Pink Salt

Add sugar and dark honey to a large non-reactive pot and heat over stove moderately. Let the sugar and dark honey melt and cook until caramelized and takes on a rich brown color. Add fine Himalania Pink Salt. Shake the pot if necessary to get all of the sugar crystals to melt and cook over low heat, but do not stir. While the sugar is cooking, bring the cream to a simmer.

Shelled Hemp Seed Pesto

1 ½ cloves of fresh garlic
½ c shelled hemp seeds
½ c parmesan cheese
1 package of fresh basil leaves
¼ c olive oil
Himalayan Pink Salt & Pepper to taste
1 lemon wedge

Add garlic cloves to food processor and pulse until chopped. Combine shelled hemp seeds and parmesan cheese until coarsely chopped. Add basil and olive oil, processing until smooth or desired consistency. Season with salt and pepper. Squeeze lemon juice to top off flavor.

Chia Hummus Dip

1 cup canned chickpeas, drained
1/2 lemon, juice
1 clove garlic
1/4 cup olive oil
1/2 cup water
2 tbsp Himalania Chia Seeds
2 tablespoons of tahini
1 teaspoon of cumin
½ teaspoon of cayenne
1/2 tsp Himalayan pink salt
parsley for garnish

Mix all ingredients in a food processor until smooth and creamy. Let sit for 30 minutes. Garnish with parsley. Serve with warm whole wheat pita, toast, crackers or vegetable sticks