Gluten-Free Protein Balls with Dates

Ingredients

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• 1 cup pitted Medjool dates Shop
• 1 cup raw almonds or walnuts Shop
• 2 tbsp coconut oil, melted Shop
• 1 tbsp maple syrup Shop
• 1 tsp vanilla extract Shop
• 0.5 tsp salt
• 0.25 tsp cinnamon Shop

Instructions

1. 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. 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. 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. 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. 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. 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

• Process the date paste and nut meal separately, as steps 1-2 do, so the almonds don't turn into nut butter.
• Toast the almonds or walnuts lightly and cool them before processing for more flavor.
• Chill the balls for the full 20 minutes, as step 6 says, so they hold their shape.

Common questions