Wheat-free, dairy-free, vegetarian, vegan, snack, dessert, high protein
10am or 3pm slump with a relentless craving for sugar? Say no to that biscuit/muffin/cake and reach for one of these gorgeous little treats. Packed with protein, essential fatty acids and fibre, these will go the distance and satisfy.
Note – coconut oil is solid at room temperature and below. To melt it, simply place the jar in a pot of boiling water and allow it to liquefy. Dispense as much as you need and then store the jar in the pantry for next time.
This batch makes 30 balls, so you’ll have plenty to share around. You could halve the quantities if you prefer.
Ingredients
Makes 30 balls
- 2 cups rolled oats (not the instant variety)
- 1 cup mixed raw seeds (such as sunflower seeds, linseeds & sesame seeds)
- ½ cup pitted and chopped Medjool dates (about 6 dates)
- ¾ cup almond butter
- 2 tablespoons raw cacao powder
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- A pinch of fine sea salt
- 3 tablespoons melted coconut oil
- Desiccated coconut for rolling
Instructions
- Place all the ingredients except for the coconut oil and desiccated coconut in a food processor and process until you get a uniform mixture (about one minute) . Add the melted coconut oil and process to combine. At this stage, your mixture will resemble a slightly sticky crumble.
- Transfer your mixture to a bowl.
- Scoop out a tablespoon of the mixture (about 25g) and squeeze it in the palm of your hand to make it to stick and not crumble. Roughly shape it into a ball with your fingers and then gently roll it in the palm of your hand into a smooth ball. Roll in desiccated coconut.
- Repeat this for the remainder of the mixture. Transfer to an airtight glass jar and store in the fridge for a week.