This is a great recipe for snacks, a pre or post exercise boost or for picnics or even for entertaining. It’s a paleo recipe so nothing too much to worry about. It does have dates in it, so if you are just starting out on a sugar free stage, probably not the recipe to go for. However, saying that, the amount of dates in it is minimal and therefore 1 every now and then would probably not hurt unless of course you are on a candida detox.
I found this recipe on www.crossfitanaerobicinc.com although it’s not where the recipe originated from. They were a great snack while we were on holidays. I simply froze them before leaving and kept them in a cooler bag on the road and refrigerated them once we arrived. I found them especially good after my exercise workouts and my daughter enjoyed them as they gave a really good energy boost. While I haven’t tasted the energy bars and protein balls that are on the market I’m most positive that these would be far better as they require no artificial anything to preserve their shelf life. They live most happily in the fridge for up to 2 weeks. Longer if you freeze them.
Nut and Date Protein Balls
- 10 pitted dates I use mejool dates
- 1 tablespoon water
- 1/2 cup almond butter or another nut butter
- 1/2 cup coconut oil melted
- 2 teaspoons coconut nectar syrup or vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3 cups Almonds or walnuts
- 1 cup pecans or walnuts
- 2 cups shredded or flaked unsweetened coconut
- 70 % dark chocolate - semi sweetened optional
- Place dates and water in a small bowl and microwave for 40 seconds or heat gently on the stove.
- Transfer mixture into the bowl of a food processor and process until smooth.
- Add coconut oil, almond butter, vanilla, cinnamon, and salt. Process until smooth, scraping down sides, as necessary.
- Add nuts and coconut. Pulse several times until a thick, chunky paste forms.
- Use a small cookie scoop or teaspoon to scoop out enough of the mixture to for a 1 inch ball. Shape the mixture until it ball shaped.
- Once all the mixture is made into balls, place them onto a flat tray and refrigerate for 1 hour or until very firm.
- Transfer balls into an airtight container and store in the refrigerator.
- To dip in chocolate, simply melt 1 block of chocolate in a bowl over a large saucepan filled with boiling water.
- Once chocolate has melted, either spoon chocolate over the balls or dip them in the chocolate. Put them back on the tray and refrigerate again until chocolate has set.