My last few posts look the same don’t they…I definitely still have an obsession with dates but I have been baking and cooking with other things too haha! Now that pie-pie has started school, I am hoping to have more time to post more recipes regularly! Sorry for the lack of posts but I am pretty good at keeping instagram up to date since it’s super fast and easy:)
So my previous energy bites had lots of nuts in them…I had to post this one because so many of my friends are now mommies who need to pack school safe snacks! It’s tough nowadays, no nuts for sure, and in some cases sometimes no eggs, no seeds, no chickpeas (I have heard this it’s true!). Previously I had used rice crispies for crunch, but this time we didn’t have any at home. There was some left over cornpops from our cottage vacation two weeks ago, so I thought it might be fun to hide one cornpop in the middle of the date ball. It’s like a little treat within a treat:).
This recipe is nut & dairy free.
what you need:
- 2 tbsp coconut oil
- 2 generous cups of pitted dates
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 tsp cinnamon
- pinch of salt (if your seeds are not salted)
- 1/2 tsp pure vanilla extract
what to do:
- Use a food processor or blender to grind your seeds (not too fine – or you’ll make seed butter!).
- In a food processor, buzz up the dates until they form a paste / giant ball shape that is whipping around your food processor.
- In a pot over medium heat, melt coconut oil and then add the pureed dates to soften them. Add cinnamon and salt. Mash with a large fork to combine evenly.
- Remove from heat and add vanilla and seeds. Use the fork again to mix evenly.
- Wet your hands slightly with cold water (this will prevent the mixture from sticking to your hands). Use a spoon to scoop up about a golf ball size of date mixture, place a corn pop in the middle and roll into a ball.
- Store in airtight container for up to 1 week. It will keep even longer in the fridge. Enjoy!