Lisa's exquisite Superfood-filled Choco Fudge


We're counting down the weeks until the Bali Boost retreat with Lisa and Nazareno in Canggu next February!

One of the best parts of spending time with this duo in paradise is the food...

Lisa is a passionate healthy foodie and the Samadi Cafe at Samadi Bali, our home-base for the week, will be spoiling us with nutrient-packed goodness every day.

Bali is the natural habitat for many of the superfoods that we use in dry or powder form at home - at Samadi Bali, we get to enjoy these amazing natural jewels fresh from mama nature:

Samadi Bali

The kitchen at Samadi is genius at transforming these natural jewels into raw and wholesome deliciousness:

Bliss balls

Here's a recipe for one of Lisa's superfood creations that also makes a perfect DIY Christmas gift - just pack a few of these chunks of goodess up and make someone happy and healthy this holiday season!

Such an easy-peasy thing to whip up in a few seconds, perfect as a snack on the go as well as a dessert treat after dinner.

You need: A food processor, table spoon, cutting board and a good knife.

Ingredients:  

15-20 Pitted Dates

1 tbs Goji berries

3 tbs Raw Cacao Powder

2 tbs Virgin Coconut Oil

1 tsp Lucuma Powder

1 tbs Maca Powder

1 tbs Sunwarrior Vanilla Protein Powder

2 tbs Almond Butter

2 tbs Pecan butter

pinch of Salt

Instructions:

Blend all the dry ingredients in the food processor first, and then add the dates and coconut oil to ”glue” it all together. Try it out, if it doesn't stick together put in more dates and oil.

Take the dough out of the food processor and make it into a long roll.  Place it on the cutting board and flatten the ends. Place the roll on a plate and put it in the freezer for about 30 min.

Once the roll has hardened you can easily cut it into nice fine slices and place on a beautiful plate.

Voila!! 

This is just one of many possible raw-and-scrumptious dessert variations possible - like this raw tiramisu from Samadi'S kitchen that makes our mouths water:

Raw tiramisu

 Come join us in February and taste for yourself!

 











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