DifficultyBeginner

Growing up in British Columbia, as a little girl I loved watching the Canadian TV series “The Beachcombers”, set and filmed on the Sunshine Coast of B.C. My dad, a business man and bush-pilot once flew the main character, Canadian celebrity and actor Bruno Gerussi in his float plane up the coast. I cherish the black bear stuffed animal that Mr Gerussi left with me one night while I slept. So you could say these bites are a tribute to the Beachcombers and my west coast roots. They will give you the needed energy and fats to sustain any a beachcomber on a long sea filled day, hike, mountain-bike ride or any active day. These are sort of a paleo (dairy free and sugar alcohol free) version of Keto “fat bombs” You could make these into KETO by simply using a liquid keto sweetener in these. I use date syrup in these which is high in dietary fibre and low glycemic, however you could use the liquid sweetener of your choice, even liquid stevia if you like. Coconut butter will be very solid during the cold months. I find the best method to remove the solid coconut butter from the jar is to use a butter knife to break it up in the jar and then measure it into a measuring cup.

Save
Yields12 Servings
Prep Time10 minsTotal Time10 mins
 1 cup coconut butter
 5 tbsp date syrup or liquid sweetener of your choice, including keto sweeteners
 3 tbsp cocoa powder or Dutch cocoa powderI used Anthony’s goods organic culinary grade cocoa powder-extra rich
 1 tsp matcha powder plus extra for dusting finished bites
 ¼ tsp sea salt
 4 tbsp hemp seeds
 ¼ tsp vanilla extract
 2 tbsp white chocolate chips (I use Pascha DF white chips)
1

If your coconut butter is very solid, add to food processor and pulse 15-30 seconds or until coconut butter is the consistency of very fine breadcrumbs. If you don’t have a food processor you can use a hand.mixer. Add all the rest of the ingredients, except the white chocolate chips and chocolate O cereal and pulse until combined.

2

Add the white chips and cereal and pulse briefly or use mixer and mix until they are they are broken down slightly. Remove mixture from bowl and form into golf sized balls and place on wax paper to firm up a little in the fridge. They can be kept at room temperature during winter, however in summer store them in the fridge. Bear in mind that the balls will be a lot firmer if they are stored in the fridge.

Ingredients

 1 cup coconut butter
 5 tbsp date syrup or liquid sweetener of your choice, including keto sweeteners
 3 tbsp cocoa powder or Dutch cocoa powderI used Anthony’s goods organic culinary grade cocoa powder-extra rich
 1 tsp matcha powder plus extra for dusting finished bites
 ¼ tsp sea salt
 4 tbsp hemp seeds
 ¼ tsp vanilla extract
 2 tbsp white chocolate chips (I use Pascha DF white chips)

Directions

1

If your coconut butter is very solid, add to food processor and pulse 15-30 seconds or until coconut butter is the consistency of very fine breadcrumbs. If you don’t have a food processor you can use a hand.mixer. Add all the rest of the ingredients, except the white chocolate chips and chocolate O cereal and pulse until combined.

2

Add the white chips and cereal and pulse briefly or use mixer and mix until they are they are broken down slightly. Remove mixture from bowl and form into golf sized balls and place on wax paper to firm up a little in the fridge. They can be kept at room temperature during winter, however in summer store them in the fridge. Bear in mind that the balls will be a lot firmer if they are stored in the fridge.

Beachcomber Bites (Paleo Vegan)