So, as some of you may know, I recently returned from the delicious gift of a week in the Outer Banks practicing mad yoga with David Garrigues. And I was all set to tell you all about it, share the trials and tribulations, but I find I can’t do it. Not this time.

To quote Mr. DG, the practice is “super secret.” Well, as much as it can be when you expose all your vulnerabilities to a room full of people practicing right next to you. I learned THAT little bit just yesterday morning, for the umpteenth time.

Anyway, just right now it feels important to keep parts of my practice super secret. I’m putting more effort into keeping my drishti, keeping the excitement “on my own mat” and tuning in to the details. I think it’s time for a little pratyahara, in the Mysore room. Especially in those big workshops with so many energies all in a tiny space.

But after this morning’s ridiculous meltdown over another practice beginning with “P” I’m feeling the need for a little comfort. And these travel/pre-and-post yoga snacks are the result.

I must say, it’s not quite so fun to cook for myself after the fun of cooking for my five fave housemates of all time, and the 30 some fellow practitioners at OBX.  But well, the BHH is my biggest food fan. He’ll more than do as a taste tester. However, if any of you out there are coming to town, let me know so I can love you up with treats.

Chocolate Peanut Butter Protein Bites

I set out to make something with these healthy ingredients:

pb balls ingredients

Then this happened:

That’s right, everything is better with chocolate. And these mini chips are super dark, low in sugar, gluten, soy and dairy free, and totally delicious. Plus, I mean by now we’re all clear that chocolate has anti-oxidants, right?

Ingredients:

¼ cup protein powder*
½ cup organic peanut butter
1/8-1/4 cup honey or maple syrup, or to taste
½ cup water (or more, go slowly and add if you need it)
1/3 cup mini chocolate chips
¼ tsp fine grain sea salt
1 tsp vanilla extract
Optional: 1/8-1/4 cup gently food processed rolled oats

Directions:

Mix all ingredients except chocolate chips in a bowl. Mix well. Taste. Make sure it’s not too dry or too soupy. Add more sweet or salt or peanut butter or protein powder to taste.

Stir in mini chocolate chips. It might be hard to integrate them. It’s ok. You can press them into the dough as you form the balls.

Roll into balls, about a tablespoon each, or however you like them. I used an ice cream scoop.

Store in the refrigerator. Try not to eat them all on the spot. Serve from the refrigerator if you can, but they’re also fine at room temperature. Not as soft as the previous cookie dough recipe.

NOTES:

I used Sunwarrior Blend protein powder. I don’t love it though. It has this vanilla flavor and stevia aftertaste that I find rather fake. I hear their original powder is awesome though. Use whatever kind you like, or sub it out for cashew flour or hemp powder. You can make this in the food processor pretty easily.

I used a small amount of honey, but you might want more if the protein powder isn’t already sweetened. Just play around till you like it.

Try dipping your hands in warm water between rolling each ball, it will help keep them from sticking.