Hours away from our little reprieve in Maui (I’m planning on sharing snippets of our adventure on Tallulah, be sure to follow along!), Andrew and I are couldn’t be more excited for a week of camping, ocean, and sunshine with Poe. It will be my first time in Hawaii and Andrew’s first time back in nearly two decades. Taking off first thing in the morning, with fifteen hours of travel between us and bliss, our carry ons are packed with Poe’s essentials- enough snacks to feed the entire plane roundtrip, his favorite puzzles, and his letter magnets– Andrew’s beloved peanut butter banana sandwich, and my personal agglomeration of salubrious supplies. Still (yes, still) recovering from last Friday’s sweet potato re-challenge, while I don’t want to have to think about my diet on vacation, keeping bloat-free and regular is vital. Armed with my water bottle, herbal green tea bags, and digestion enhancement enzymes, I’m also packing snacks I know will leave me feeling my best. With a few pre-packaged favorites handy, I’m also bringing along my homemade Five Ingredient Low FODMAP Fat Balls – a Low FODMAP staple perfect for travel. Coming together in minutes, these simple bliss balls are one hand friendly (for when your other hand is busy with a baby, a book, being a hand), are packed with plant based nutrition, and will leave me filled all flight long. Sugar free, gluten free, vegan, paleo, and ketogenic (basically, a foolproof snack for everyone), when I’m not traveling, I prefer these balls right out the freezer – cold and hard. That being said, they taste just like peanut butter fudge at room temperature!
Five Ingredient Fat Balls
makes 12 balls, about 1 ounce each
1 cup (96 grams) shredded coconut
1 cup (112 grams) raw walnuts
½ cup unsweetened peanut butter
1 teaspoon ground cinnamon
2 tablespoons unsweetened almond milk
In a food processor fitted with an S-blade, pulse coconut, walnut, peanut butter, and cinnamon until walnuts are finely ground and mixture is well blended. Add almond milk and continue to pulse until dough forms a ball. The dough should be wet, but very manageable with bare hands.
Remove dough from processor and divide into 12 equal pieces (if measuring, each should weigh about 1 ounce / 28 grams). Roll each piece into a ball, then freeze for a minimum of 2 hours, or until very firm. Keep frozen if you’d prefer your balls firm, or refrigerated for a softer bite.
As a dietary precaution, for those following a Low-FODMAP diet, shredded coconut contains moderate amounts of sorbitol polyols (the P in FODMAP) if consumed in excess of 18 grams per meal- the amount found in about two balls. A humbling, albeit abrupt reminder to munch in moderation, if you’re following a Low-FODMAP diet, more than two balls may trigger IBS symptoms. If you’re looking to learn about Low-FODMAP, read more here.