Gluten-Free Protein Balls with Dates
By the Gluten Free Recipes team ·
Naturally sweet and satisfying protein balls, featuring the chewy caramel notes of dates and the satisfying crunch of nuts. They offer a perfect balance of wholesome ingredients for a guilt-free treat.
At a glance: This medium snacks recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 7 ingredients — including pitted medjool dates, raw almonds or walnuts, coconut oil — and walks through 6 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Protein Balls with Dates: When preparing this snacks recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Protein Balls with Dates: This recipe naturally avoids gluten-containing grains by relying on dates and nuts for its base. Ensure all added ingredients like vanilla extract are certified gluten-free.
Ingredients
- 1 cup pitted Medjool dates
- 1 cup raw almonds or walnuts
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 0.5 tsp salt
- 0.25 tsp cinnamon
Instructions
- 1
Begin by processing the raw almonds or walnuts in a food processor until they form a coarse meal, about 30-45 seconds. Be careful not to over-process them into a butter. Transfer this nut meal to a separate bowl.
- 2
Add the pitted Medjool dates to the now-empty food processor. Process them until they form a sticky paste, which should take about 1-2 minutes. You may need to scrape down the sides of the bowl a couple of times to ensure even processing.
- 3
Add the melted coconut oil, maple syrup, vanilla extract, salt, and cinnamon to the food processor with the date paste. Pulse a few times to combine these wet ingredients into the sticky date mixture.
- 4
Return the processed nut meal to the food processor with the date mixture. Process again until everything is well combined and the mixture starts to clump together, forming a dough-like consistency. This should take about 1-2 minutes.
- 5
Using your hands, roll the mixture into small balls, about 1-inch in diameter. The dough should be slightly sticky but hold its shape. If the mixture feels too dry, add another teaspoon of melted coconut oil; if too wet, add a tablespoon of the nut meal.
- 6
Place the formed protein balls on a plate or baking sheet lined with parchment paper. Chill them in the refrigerator for at least 20 minutes to allow them to firm up. Once chilled, they are ready to be enjoyed or stored.
Nutrition (per serving)
Tips & Notes
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
- Refrigerate maple syrup after opening and use within a year.
- Scrape a real vanilla bean pod into the batter and steep the pod in warm milk for 10 minutes for intense flavor.
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