Coconut Alfalfa Energy Bites
Since coconut oil does not produce free radicals when heated or go rancid like olive oil (which is prone to oxidative damage by heat), I use it almost exclusively when cooking, baking, and sauteing. It is my all-purpose oil, and I typically buy it in five-gallon buckets.
It’s so versatile and even stands in for butter when I’m running low. Coconut oil goes into just about everything. I add it to our soaked oatmeal, pancake batter, kefir smoothies, and even our coffee (this recipe by Wellness Mama). I even use coconut oil to season my cast iron pans.
Why this obsession?
Turns out that the saturated fat that coconut oil got such a bad rap for is actually useful for cell function and cell growth. It’s even known to assist in weight loss. Shocker, I know.
But that’s not all.
Nearly half of coconut oil’s fat content is lauric acid, which is a medium-chain fatty acid that the body converts to monolaurin. Monolaurin assists in fighting viruses and bacteria, making coconut oil an excellent immunity-booster.
In fact, the anti-microbial properties in coconut oil aid in digestion and the effective absorption of vitamins and minerals. Plus, as an anti-inflammatory, coconut oil works to heal the digestive tract and prevent inflammation.
Maybe best of all its benefits, though, is coconut oil’s instant energy boost to the body. Since it travels straight to the liver, coconut oil is not stored as fat. Instead, it is used for immediate energy production. It stimulates the metabolism, providing more energy, greater endurance, and thus, better performance.
So where do I go when I need a natural, mid-afternoon energy boost? I often turn to this simple-ingredient, no-bake snack. Mixed with coconut and the vitamin-mineral powerhouse of our featured herb this month, alfalfa, these energy bites are sure to deliver the best nutritional benefits that nature can offer.
And did I mention they are also melt-in-your-mouth delicious?
- 2 cups unsweetened shredded coconut (or approx. 5 cups unsweetened coconut flakes)
- 4 T. dried alfalfa (you can also substitute other herbs such as nettle or dandelion)
- 6 T. unrefined virgin coconut oil
- 4 T. unfiltered raw honey
- 1 t. vanilla extract
- 1/4 t. sea salt
- 1. In a food processor, mix together alfalfa and shredded coconut (if using coconut flakes, process until flakes are finely shredded).
- 2. Add in the rest of the ingredients and process until completely blended.
- 3. Scoop mixture into a glass container and place in the fridge until mixture is firm (about one hour).
- 4. Roll into balls and cover in shredded coconut (optional).
- 5. Store in the fridge for up to 2 weeks (otherwise they will melt at room temperature.) Enjoy!
This recipe has been shared at: Make Your Own Monday,Mouthwatering Monday, Recipe Sharing Monday, Melt In Your Mouth Monday, Better Mom Monday, Modest Monday, Natural Living Monday, Homestead Barn Hop, Wildcrafting Wednesday, Party Wave Wednesday, Thank Your Body Thursday,Tasty Traditions, Natural Living Link Up, Pennywise Platter, Simple Lives Thursday, Fat Tuesday,Teach Me Tuesdays, Domestically Divine Tuesday.