Tridoshic Bliss Balls recipe
This snack balances all 3 doshas. You can adjust the ingredients to accomodate changes in the seasons or your personal situation.
Ingredients
1 cup Medjool dates (pitted and soaked in warm water for 10 minutes if dry) – Grounds Vata, calms Pitta.
½ cup raw almond butter (unsalted) – Oily enough for Vata, sweet enough for Pitta, easier to digest for Kapha than peanut butter.
½ cup unsweetened shredded coconut (plus 2 tbsp extra for rolling) – Cools Pitta. (I sometimes use extra sesame seeds for rolling when there is high Vata or it is Vata season)
2 tbsp hemp seeds or chia seeds – Provides light, clean protein.
½ tsp ground cardamom – The ultimate tridoshic spice; aids digestion and cuts down Kapha heaviness.
¼ tsp ground ginger – Warms the digestion without aggravating Pitta when used in this small amount.
1 pinch pink Himalayan salt – Enhances flavor and provides trace minerals.
Instructions
Process the Base: Add the pitted dates and almond butter to a food processor. Pulse until they form a thick, cohesive paste.
Add Dry Ingredients: Add the shredded coconut, hemp/chia seeds, cardamom, ginger, and salt. Pulse again until everything is fully combined and forms a soft dough that sticks together when pinched.
Roll into Balls: Scoop out tablespoon-sized portions of the dough and roll them between your palms into smooth, round balls.
Coat Them: Roll each ball in the extra shredded coconut (or sesame seeds or a dust of cinnamon or cacao powder) for a beautiful finish.
Set and Store: Place them in the fridge for 20 minutes to firm up. Store them in an airtight container in the fridge for up to 2 weeks.
