Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Professional endurance athlete Jonas Colting knows a little bit about tapping into his own power and energy. Most of us don’t push our bodies to the limit in the same way an endurance athlete does. For some of us, just getting through a regular day at the office is a test of endurance. Still, power and energy are attractive qualities. Which is probably why a marketing genius attached these terms to almost every product in the constantly expanding protein bar aisle at the grocery store. Energy Bar. Power Bar. Whatever you call it, they often aren’t very healthy and won’t supply you with any enduring power or energy.
Jonas’ solution was to make his own protein-packed snack using whole, healthy ingredients. He doesn’t provide exact measurements for Colting’s Cocoa and Coconut Snacks – this is one of those “throw everything together” recipes that make cooking easy and fun. In fact, we think Jonas’ advice for this recipe is a good motto for all cooking endeavors: “Experiment to find your perfect mix of taste and texture. It really doesn’t matter, it’s all good and healthy!”
Seriously, you can’t get this one wrong. Any way you make them, Colting’s Cocoa and Coconut Snacks are better, in terms of both taste and nutrients, than most store bought energy bars out there. The texture is rich and crumbly, not unnaturally gooey and chewy. The flavor is intensely nutty and a little savory with a hint of sweetness. Each one of these little balls packs in loads of protein and fats. Unlike store bought energy bars, the ingredient list is short and simple, and can be modified to your own taste. Use more ground coffee or none at all. Try dark chocolate chips instead of cocoa powder. Cut back on one type of nut and add more of another. Use more shredded coconut, or less. Part of the fun is coming up with your own perfect blend.
As a general guideline for your first batch, using a 1/2 cup of each nut will yield more than a dozen little balls. Dates add the sweetness but also help hold the balls together so if you can’t get the paste to hold its shape, try adding a few more. Coconut oil also helps with this. If you don’t have the patience to roll a dozen or more little balls, simply spread the paste out evenly in a baking pan and sprinkle with coconut. Whether you eat them as balls or bars, Colting’s Cocoa and Coconut Snacks are a good solution to afternoon hunger pangs. They can even satisfy a craving for dessert – Jonas sometimes enjoys them with an espresso, which sounds quite civilized and delicious.
Try out his recipe for Colting’s Cocoa and Coconut Snacks this week and check back next week for more on how Jonas lives Primal while training as a triathlete.
We’ve included measurements to get you started, but as mentioned above, these ingredients can be used in any amounts.
1/2 cup each:
Run the nuts and pumpkin seeds in a food processor until ground into a fine flour.
Remove the nut flour and grind the dates and shredded coconut in the food processor until smooth.
Mix these ingredients together with coffee and cocoa powder according to taste.
Finally, add the coconut oil and mix it all together by hand. Roll the paste into small nibbly balls and sprinkle them in shredded coconut.
These snacks should be refrigerated to become firm.