How long does goji energy chunks [raw, vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can goji energy chunks [raw, vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is goji energy chunks [raw, vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does goji energy chunks [raw, vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is goji energy chunks [raw, vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Goji Energy Chunks
[Raw, Vegan]

CC By: Carlota Cassou

Author Bio

Carlota Cassou is a doctor in medicine, a Health Coach, and a Raw Food Chef.... Read More

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These treats, free of refined sugar and animal fats, will give you the nutrients and energy your body needs to function. The Goji Chunks are ideal before and after workouts because they will provide you with the carbohydrates and protein necessary to build muscle. Give yourself some love and try them!

Ingredients You Need for Goji Energy Chunks [Raw, Vegan]

1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup hemp seeds
1 cup buckwheat (sprouted and dehydrated)
1/3 cup of a mixture of goji berries, raisins and dried cranberries
1/4 cup almond butter
1 tablespoon olive oil
2 tablespoons agave
6 medjool dates
1/3 cup water
1 pinch of salt

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How to Prepare Goji Energy Chunks [Raw, Vegan]

Blend the dates and water until smooth. Add almond butter and olive oil to the date paste and blend.
In a food processor combine the four types of seeds (pumpkin, sunflower, hemp, sesame), buckwheat and date paste and pulse blend until a textured dough is formed.
In a bowl pour the dough mix in goji berries, raisins and cranberries with a spatula or spoon.
Spread the dough 1 inch on a dehydrator tray and make marks with a knife to help you separate the chunks once the dough is dehydrated.
Dehydrate for about 6 hours (temperature < 115 Fº ) until the crust is crispy on the outside but squishy in the center.