Maca + Bee Pollen Fat Bombs

April 23, 2017

I might be a bit behind the times since I’ve only just started to eat bee pollen. I mean, why have I been missing out?

What is bee pollen exactly?

Bee pollen is made by honey bees. And, these delicate little gems are considered one of nature’s most completely nourishing foods. This is because it contains nearly all nutrients required by humans and they are rich in proteins (approximately 40% protein), amino acids and vitamins, including B-complex.




Shockingly, bee pollen is richer in protein than any animal source. It contains more amino acids than beef, eggs, or cheese of equal weight. About half of its protein is in the form of free amino acids that are ready to be used directly by the body. I was amazed to hear this!

I started to incorporate bee pollen because my seasonal allergies made a return this Spring. With adrenal fatigue, it has the ability to weaken the immune system. When that happens, many of us who suffer from it will notice seasonal allergies.




A lot of nutritionists will recommend bee pollen to be consumed at the start of the year to help boost the immune system to alleviate the seasonal allergy. Bee pollen actually reduces the presence of histamine which is why many will see a reduction in allergies because of this very reason.

Bee pollen has also been known to boost energy because of it’s B12 properties. It is high in antioxidants making it a terrific immune booster. Do you see how this superfood would be beneficial for those of use with low energy or adrenal fatigue?

This recipe also includes maca which is a peruvian root. But, maca is also a great energy booster, hormone balancer, and believe it or not, it can boost your sex drive (wowsa!!). It is also naturally sweet and provides almost a caramel flavour to it.

Maca + Bee Pollen Fat Bombs

ingredients
1/2 cup of cacao butter
3 T of coconut oil
3/4 cup of tahini
1.5 T of local honey
1 tsp of vanilla
1 tsp of maca
1/4 tsp of sea salt
1 T of local bee pollen
Sea salt to taste

directions
In a small saucepan, melt cacao butter, coconut oil, tahini, local honey, vanilla, maca and sea salt. Mix until well incorporated.

Pour about 2 tablespoons of mixture into a silicone cupcake mold or whatever molds you have. If using a stainless cupcake mold, pour the mixture into cupcake liners. Once they are solid, you can peel off the liners.

Place into the freezer for about 10 minutes under semi-solid. At this point, sprinkle the sea salt or bee pollen on top.

Place into the fridge until set.