Here’s a dessert that tastes like those summers at grandma’s. Perfect for hiking, hunting, prepping, and other outdoor activities. Freeze-dried cocoa cookie balls - a bit like she made them but with a very long shelf life. Mix together crushed biscuits, sugar, cocoa, and melted butter, roll the dough into small balls, freeze-dry the bejeezus out of them and voilà!

What the hell is freeze-drying?

Freeze-drying is a clever food-preservation method with a fairly long history. The Indigenous people living in South American Andes discovered two centuries ago that if they take frozen foods higher up in the mountains where the air pressure is lower, the ice crystals start to vaporize. The water content of freeze-dried food is very low, so it requires no preservatives but still has a very long shelf-life. This method was utilized more broadly 50 years ago for storing the food of the American special forces in the Vietnam War.

In modern freeze-drying, the food is first frozen quickly and then the temperature is slowly raised in a vacuum chamber. During this long process, water is removed from food, but the vitamins and nutrients remain. The process complies with the EU requirements and uses no unnecessary additives that would artificially increase the calorific value. Freeze-dried food you real energy and nutrition even in the most difficult conditions.