One thing I love about Rosemary Gladstar(there are many) is just how many yummy, delicious recipes she has created over her 40+ year history of her herbal practice. One of her most celebrated, (and one that people have built companies around) is her Magic Zoom Ball Recipe. As in any commonly loved recipe, I suggest taking this idea and making it your own. I have amended this for many different clients, especially when we need adaptogen herbs that are better absorbed in fats.
MAGIC ZOOM BALLS from Rosemary Gladstar
This is the super duper recipe! They’re deliciously dangerous!
The following recipe made 60 large size balls. They can , of course, be made much simpler by just adding tahini, honey, guarana and a few other items.
3 cups tahini, also called sesame seed butter (* I drain excess oil from the top)
1 cup cashew butter (or any other nut butter)
2 cups honey (or more ~ sweeten to taste)
4 – 6 oz guarana powder
2 oz kola nut powder
2 oz Rhodiola powder
1 oz Siberian Ginseng
1 oz Panax ginseng (can add more but is rather expensive)
2 Tb oz nutmeg and/or mace
2 Tb cardamom powder
½ cup of Goji Berries (aka wolf berries or lychi berries)
1 package bitter sweet chocolate chips (If you can find the chocolate raspberry chips they are the most delicious in this recipe. Also, the tiniest size chip is best)
8 oz unsweetened shredded coconut (from the health food store). Toast the coconut light brown ~ adds a delicious flavor and crunch to the balls
1 cup finely chopped walnuts or almonds, hazelnuts, etc.
Unsweetened coco powder or carob to thicken
2 lbs bitter sweet dark dipping chocolate ~must be sure it is ‘dipping’ chocolate.
Steps to make:
(1) Mix tahini, nut butter and honey together until smooth
(2) Mix herbal powders together and add to nut butter mix
(3) Add toasted coconut, finely chopped nuts, and chocolate chips to mixture and mix in well. Usually will require mixing with your hands.
(4) Add unsweetened coco powder to the mix to desired thickness
(5) Roll into large balls and let cool in refrigerator for easier dipping. You can also spread them on a baking sheet, let them cool, and then cut into squares.
(6) Melt dipping chocolate in a double boiler. When chocolate is completely melted, dip balls one at a time in the chocolate. Use a fork to dip, tap fork against side of pan to get rid of excess chocolate and place on waxed paper to cool. Store in baking tins in a cool place. They will last several weeks if stored in an airtight container in the refrig or cool area.