Recipe: Herbal Power Balls

Herbal Power Balls

From the Vitality Food Feature ‘Sweet Solutions – Healthy Alternative Sweeteners for the Festive Season

I treat these gems as medicinal truffles because they are definitely a ‘sweet’, and yet they deliver the medicinal benefits of herbs. Be sure to use organic ingredients. I recommend taking two or three power balls every day. (Makes 4 dozen balls.) You can change up the herbs depending on the effect you want.


For immune-boosting bites, use the following herb blend:

  • 4 Tbsp astragalus powder
  • 2 Tbsp milk thistle powder
  • 2 Tbsp ground cinnamon
  • 2 Tbsp of either eleutherococcus powder or maca powder.
  • 1/2 cup chopped pitted dates
  • 1/2 cup chopped, unsulfured, dried apricots or prunes
  • 2 Tbsp finely chopped candied ginger
  • 1/2 cup large flake rolled oats
  • 3 Tbsp sunflower seeds
  • 3/4 cup cashew or peanut butter
  • 2 Tbsp carob powder or unsweetened cocoa powder plus more for rolling
  • 1 tsp pure vanilla
  • Maple syrup or honey if desired
  • 1 to 3 tsp coconut oil
  • For anti-inflammatory bites, use this anti-inflammatory herb blend:
  • 4 Tbsp ground turmeric
  • 2 Tbsp ground cinnamon
  • 1/2 tsp black pepper or prickly ash powder

1) Line a rimmed baking sheet with parchment paper.

2) In a small bowl, combine dates and apricots. Cover with hot water and set aside, stirring occasionally for 15 to 30 minutes or until fruits are softened.

3) In the bowl of a food processor, combine oats and seeds. Process for about 30 seconds until coarsely chopped. Add cashew butter, carob, vanilla, herb blend, and softened date mixture. Process for 1 minute or until well combined. Taste and add a tablespoon of maple syrup or more as desired. Add coconut oil, one teaspoon at a time, if the mixture is too stiff to form into balls.

4) Scoop about one tablespoon of the mixture and roll between your palms. Place on prepared baking sheet and refrigerate for at least 30 minutes or until firm. Roll in carob powder or shredded coconut or ground nuts if desired, and store in an airtight container in the refrigerator for up to 45 days.

Pat Crocker Pat's mission in life is to write with insight and experience, cook with playful abandon, and eat parsley with gusto. Author of 24 cookbooks, Crocker holds a degree in Food, Nutrition, Consumer, and Family Studies (Ryerson University, Toronto) and is a culinary herbalist with more than 1.25 million books in print and several translated into over 11 languages. She was honored twice by the International Herb Association’s Professional Award, and also received the 2009 Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (both published by Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild. Read all about parsley and over forty other herbs in Pat’s latest book, The Herbalist’s Kitchen (Sterling Epicure) now available in bookstores everywhere and on her website.

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