I first heard of these densely-packed energy balls from a patient who came into our studio in Portland. Thankfully, they left a recipe that I quickly snapped a picture after tasting them. Here is the link from the recipe: http://detoxinista.com/2013/09/date-energy-balls-vegan-paleo/
I love these for longer days at work, around the house for a quick snack, and especially for hiking in the outdoors.
- 2 cups walnuts, or other nut/seed of choice ( I usually do 1/2 cup walnut and 1/2 cup pecan or cashew)
- 1 cup shredded unsweetened coconut
- 2 cups soft dates, (make sure they are pitted to save time)
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- (Optional additions I have tried so far is hemp hearts and chia seeds)
- Bake the nuts for about 10 minutes on a cookie sheet set at 350 degrees.
- In a large food processor fitted with an “S” blade, process the walnuts and coconut until crumbly. Add in the dates, coconut oil, vanilla and sea salt and process again until a sticky, uniform batter is formed.
- Scoop the dough by heaping tablespoons, then roll between your hands to form balls. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life. (I prefer them frozen, myself!)
- For a gourmet-looking truffle, you could also roll them in shredded coconut or cocoa powder before chilling!