Each spring as another camping season draws near, I find myself on the hunt for new gear deals, trail spots, and of course, trail food recipes! My ideal camping fare is healthy, filling, shelf-stable, and simple to make (after all, preparing to hit the trail requires enough prep already!). Homemade energy balls already tick all those boxes, but I was recently inspired to pack even MORE goodness into each tasty bite—with a little turmeric and chai spice.When I discovered golden milk several years ago, I was immediately hooked. An Ayurveda-inspired drink that takes the spicy-sweet goodness of a chai latte and adds the powerhouse wellness benefits of turmeric? Yes please! I started making them so often, I decided to mix up a bulk batch of golden milk powder spice blend to speed up my prep times. The thing is, once I had a jar of golden goodness sitting ready on the shelf, I found myself adding it to other dishes as well: sprinkling it on yogurt, adding it to my rice cooker, baking it into oatmeal cookies… you name it! Finally, I got the bright idea to add a scoop to a batch of cashew butter protein balls, and a new camp-out favorite was born.
Golden Milk Protein Power Ball Recipe
Makes 10-12 balls
- 1/2 cup organic toasted, unsalted cashews
- 1/2 cup organic, unsweetened dried mango
- 3 tsp. homemade golden milk powder (GET THE RECIPE!)
- 1/4 cup organic coconut flakes (plus extra for coating, if desired)
- 1/2 cup Medjool dates (about 6 dates)
- 1/4 cup organic cashew butter
- 2 Tbsp. organic maple syrup
- 1 tsp. organic fractionated (MCT) coconut oil (optional)
- Pour cashews into food processor and pulse until finely ground.
- Add mango and pulse to combine.
- Add golden milk powder and coconut flakes, blend to mix.
- Remove pits from Medjool dates, add dates to food processor, and pulse to combine.
- Turn food processor on low and gradually add cashew butter and maple syrup.
- Turn off food processor and attempt to roll mixture into a 1-inch balls. If mixture is too dry, turn processor back on, add coconut oil, and blend until well combined.
- With clean hands, roll mixture between palms to form 10 to 12 evenly sized balls.
- If desired, roll balls in small dish of coconut flakes to coat
- Store in an airtight container; these will keep for at least a week at room temperature and a month or more in the fridge.
Want More Healthy On-the-Go Recipes?
You might also enjoy:
- Paleo Ashwagandha Chocolate Bites
- Zero-Waste Camping & Backpacking Hacks
- Vegan Baked Falafel Collard Wraps