Friday, December 29, 2017

Erin's Nutty Balls

I came up with these during my first Whole 30 a year ago.  I'm not a huge fan of breakfast and these seemed to do the trick.  I'll eat 2 of these for b'fast and a half or a full one as a before bed snack when my workout volume is really high.  Lots of good fats, takes ~15 minutes to make, and they taste almost like cookie dough.


Ingredients:
  • Dates (~15?) for the Whole 30 version, maple syrup for the non-Whole 30 version
  • 0.5 lb shredded unsweetened coconut
  • 1 bag of raw cashews from Natural Grocers (they’re the cheapest here, unless you can find them at Costco - I haven’t seen any at Costco in months)
  • Cacao nibs
  • salt
  • coconut oil (this is to help keep the dough to stick together for the Whole 30 version. You don't need this if you add maple syrup.
Directions:
  • In a food processor, make coconut butter (the texture is best if you liquify things)
  • Once coconut butter is liquified, add in dates and blend until they’re in little bits.
  • Remove coconut/date mixture and put in a bowl. Set aside
  • Add cashews to food processor. Process until it resembles crumbles.
  • Add in salt (I’d say 1 Tbsp?), coconut/date mix and blend. If you need more moisture to make things stick, add in coconut oil (start with 1 T and work your way up).
  • Once things stick together, dump the entire thing on a cutting board. Form a mound, add in ~1/4 cup (its about a handful) of cacao nibs. Knead in with your hands until mixed. (I like the crunch so I don’t put these in the food processor)
  • Once mixed, form balls (I use an ice cream scoop and form ~1” diameter balls). Put in a container and enjoy!

1 comment:

Leslie said...

Going to make them. They remind me of Italian hazelnut cookies (without the powdered sugar).