On the weekend I went to make my old date, cacao bliss ball recipe but realised I didn’t have any cacao. So instead I made these coconut, almond, date balls with ingredients I had to hand and I was happy with the result – in fact they may even be both better and healthier than my cacao version. This recipe yields a large bounty of balls – about 30 – 40. Which is also much more cost effective than buying protein balls – especially given I just saw for some on *special* for 2 for $5 at my local store – a high price to pay for a few mushed together ingredients in my view!.
- 3 cups almond meal (turns out I was also out of almonds, so I roasted 3 cups of almonds in the oven for 20 minutes then ground in a small food processor. But store bought is fine. You could also substitute in some coconut flour).
- 1/4 cup mixed seeds – I used a combination of pumpkin seeds, chia seeds and linseeds
- 3 cups coconut – I used a mix of shredded and desiccated
- 1/2 cup sultanas
- 20 medjool dates, stones removed
- 1/2 cup tahini
- 1/3 cup coconut oil
- 1/6 cup runny honey
- Approximately half a cup of almond milk
If grinding your own almonds, preheat oven to 150 degrees celsius and roast almonds for 20 minutes or until toasted to your liking. Grind in a food processor.
Combine ground almonds, seeds, coconut, and sultanas in a large bowl.
Separately combine the tahini, honey and (melted) coconut oil and the roughly chopped dates. Blend together with a stick blender or in a stand blender, adding the almond milk slowly to bring the mixture to a smooth paste.
Add the wet ingredients to the dry ingredients and stir to combine. Add a dash more almond milk if the mixture is too stiff. Roll the mixture into bite size balls. You can then sprinkle with extra coconut, seeds (I used sesame seeds) or roll in cacao.
The balls are best stored in the freezer and make a convenient snack on the go.