On UN World Food Day, a recipe for our super Goji Superballs

By Alive & Well

Today, 16 October 2011, is the UN’s World Food Day. It also happens to be Blog Action Day, where bloggers around the world are encouraged to post about the same important topic – and so this year, it’s all about food.

You’ll find plenty of bloggers talking about food security, food purity, genetic modification, suicide seeds – you name it, it’ll be covered – but we thought we’d keep it simple and go with a delicious, healthy recipe.

A little while back we posted a recipe for Amelia’s dad-worthy florentines – and since then, we’ve had reports of those biscuits being made all over the place! Exciting! So today we’re letting you in on another secret treat weapon: Goji Superballs.

Goji berries: a superfood for raw foodies

Gojis are amazing. They contain 21 trace minerals including germanium (an anti-cancer mineral rarely found in foods), the most complete spectrum and richest source of antioxidant carotenoids of all known foods, including beta-carotene and zeaxanthin (for eyes), more vitamin C than oranges, B-complex vitamins that help convert food to energy AND vitamin E (which is rarely found in fruits – it’s usually in grains and seeds).

Here’s how we use them to make delicious, dad-worthy Goji Superballs. It’s a recipe that reflects a lot of inspiration from superfood expert David Wolfe and a few strategic tweaks of our own for extra yum.

The ingredients


1/2 cup of raw cashews or almonds
1 cup of goji berries
1/2 cup of cocao butter
1/2 cup of cocao nibs
1 tablespoon of raw honey
zest of one orange
seeds of a vanilla pod / vanilla extract
desiccated coconut


On the trayPlace the goji berries and nuts in a food processor and reduce to a fine bread crumb consistency. Depending on the size of your cocao nibs, you may want to make these smaller in the food processor.

Melt the cocao butter in a saucepan over a low heat. Combine all the ingredients except the coconut in a bowl and mix well. Use your hands to form small balls of the mixture. Roll the balls in the coconut and place in the freezer to set for about half an hour. Store set balls in the fridge to retain shape.

Makes approximately 25 balls. Enjoy!

Anyone got any super recipes to share on World Food Day?