These tasty no-bake morsels perk you up with a kick of protein but not a lot of sugar. I especially love the unique addition of tahini - though you can swap in the nut or seed butter of your choice. A delicious - and convenient - snack!
Yield: 9
Ingredients
1/2cuprolled oatsuse certified gluten-free oats if you're on a gluten-free diet
3/4cupunsalted raw or roasted cashews
4Medjool datespitted
1/2cuptahinirunnier is better*
1/4cupflaxseed meal
2tablespoonschia seeds
2teaspoonspure vanilla extract
1/4teaspoonkosher salt
2tablespoonsunsweetened shredded coconutoptional
Instructions
To the pitcher of a high-powered blender, add the oats and the cashews. Blend until a coarse meal, about 30 seconds. Add the dates and blend until well incorporated.
Add the tahini, flaxseed meal, chia seeds, vanilla, and salt. Pulse, scraping down the sides with a spatula when necessary, until blended.
Transfer mixture to a medium bowl and finish mixing with a spatula. The mixture should be the consistency of wet sand (and, also like wet sand, should hold when pressed together). If it's too dry, add a bit more tahini.
Scoop out about 1 1/2 tablespoon at a time. Squeeze together tightly with your hands and form into a ball. If desired, roll ball in unsweetened shredded coconut. I like them equally with or without.
Store in an airtight container in the refrigerator. They keep for about 1 week.