Thanks for watching! Don't forget to subscribe for more videos! ► SUBSCRIBE FOR MORE VIDEOS:https://www.youtube.com/channel/UCfqH... Hey brah, Laura and her gang are hitting the beach for a surf picnic and some energy-fueled, power snack favorites. Two gnarly recipes and one epic coconut lesson ... it's gonna be totally tubular. Raw Energy Balls INGREDIENTS 1 1/2 cups shredded coconut 10 medjool dates, soaked for 15 minutes 1/4 cup cocoa powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt To coat (optional): chia seeds, hemp seeds, cocoa powder, cacao nibs INSTRUCTIONS In a food processor, grind the coconut into a fine meal. Add in the rest of the ingredients, and process again until a sticky dough is formed. Scoop the batter by heaping tablespoons onto a baking sheet lined with parchment paper. Roll each ball between your hands, and then coat them in chia seeds, hemp seeds, cocoa powder, or cacao nibs. Store the balls in the fridge or freezer Nori Power Sticks INGREDIENTS 4-5 nori sheets 1 cup walnuts 1/4 cups sun-dried tomatoes 2 tablespoons maple syrup 2 tablespoons apple cider vinegar 2 teaspoons tamari 1/2 teaspoon cumin 1/2 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon sea salt INSTRUCTIONS Grind all ingredients (except the nori sheets) in a food processor. Add more water as needed to make the paté filling spreadable. Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2″ nori sheet at a time, leaving about an eighth of an inch space unfilled on either side of the width (but not the length). Rub water on both long sides of the nori and gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 115 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!
Beach Trip | Laura Miller - YouTube |
| 4 Likes | 4 Dislikes |
| 24 views views | 123 followers |
| How-to & Style | Upload TimePublished on 27 Apr 2019 |
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