Raw Salty Caramel Coconut Almond Protein Balls

Inspired by my Raw Salty Caramel Coconut Almond Butter, these protein rich raw cookies are easily made with a food processor. I made dozens of these this week as a gift for Nurses Week and thought I would share the recipe with you! I sprouted and dehydrated my almonds before using them, however; you can simply use raw un-sprouted almonds. The caramel extract is made by Medicine Flower which are all natural and available at specialty stores or on line.  Sun Warrior Vanilla Sprouted Brown Rice Protein Powder is my protein powder of choice. It is stevia sweetened which eliminates the need to use too much added sweetener.

I often double this batch and then freeze them to have on hand as a satisfying trail snack!



makes 12 protein balls

  • 11/2 cups of raw almonds or raw, sprouted and dehydrated almonds. (To sprout, soak almonds in water on your countertop overnight before straining and dehydrating at 117 degrees F. for 36 hours)
  • 11/2 cups of raw, unsweetened shredded coconut
  • 1/2 cup of Sun Warrior Vanilla Sprouted Brown Rice Protein Powder
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. of pure almond extract
  • 1/2 tsp. pink himalayan salt
  • about 1/4 cup of raw honey or maple syrup (enough to bind)
  • 1/4 dropper full of Caramel Medicine Flower Extract
  • dark chocolate chips or chunks to garnish (opt.)




Combine the almonds, coconut, and protein powder in your food processor. Process until finely ground.





Add the vanilla, almond extract, caramel extract and salt. Continue to process while drizzling in the honey or maple syrup until a large ball forms. If you add too much sweetener the balls will be too soft and collapse. The mixture should stick together when you squeeze it in your hands.



Form the dough into 1 inch balls.  Garnish with a chunk of organic dark chocolate if desired! Store in a sealed container in the fridge.

Raw Cranberry Chipotle Kale Chips


I package cello bags of these spicy, cranberry studded kale chips at Christmas to give as gifts and always make extra to take along to a Christmas Party or two! Once dressed, they take 12 hours to dehydrate and stay fresh for a couple of weeks in a sealed bag.




makes 12 cups of kale chips (halve the recipe if you want less)

  • 5 large heads of curly kale (curly kale holds onto the dressing better than the flat leaf variety)
  • 2 cups of raw cashews
  • 1 cup of fresh or frozen cranberries
  • 1 canned chipotle pepper in adobo sauce (or  1/2 tsp.powdered dried chipotle)
  • 2 tsp. of himalayan pink salt
  • 3 Tbsp. of nutritional yeast
  • 2 Tbsp. maple syrup
  • about 3/4 cup of water
  • 1 cup of chopped fruit juice sweetened dried cranberries

Tear the kale into pieces from the stems and place in a large bowl. Take care to remove the stems as they become very hard and sharp once dehydrated!

Puree the cashews, cranberries, chipotle, salt, yeast, and maple syrup in a high speed blender with approximately 3/4 cup of water. The mixture should be thick and very smooth, almost a hummus consistency. If it is too watery it won’t adhere to the kale. Once blended, taste to adjust the seasonings, adding more chipotle or salt if desired. Spoon the cashew mixture into the bowl of kale and massage well with your hands to coat the kale well on both sides. Add the chopped cranberries.


Arrange on your dehydrator screens taking care not to overlap the pieces too much. This amount fills 5 of my Excalibur dehydrator trays.


Dehydrate at 117 degrees F. for 12 hours or until crisp.

Store in an airtight container.


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