From the Kitchen of Amy Rothenberg ND
For a myriad of reasons, I encourage many of my patients to consume fewer refined sugars. That said, many people have a sweet tooth! This recipe is simple, quick and offers a sweet treat, good for dessert or as an on-the-go snack. It’s also packed with lots of protein and good sources of fat. You can make a batch and keep in a sealed container in the freezer; in these summer months, I like to eat frozen!
It takes about 10-15 minutes to make; these amounts make about 25. I like to use organic ingredients when I can.
- 2 cups nuts or seeds of your choosing. I like a combination of walnuts, pecans & almonds, but really, any will do!
- 1 cup shredded unsweetened coconut
- 2 cups Medjool dates, pitted
- 2 tablespoons coconut oil, use a fork to get out of the container, if you’ve had it in the fridge.
- 1 teaspoon sea salt- this ingredient is not essential, leave out if you are working to avoid salt
- 1 teaspoon vanilla extract- you can go in other directions with flavoring, too, such as adding grated ginger, or cinnamon
In a large food processor using your “S” blade, or in a Vitamix using the #10 setting, process the nuts with the coconut until it looks crumbly. The rest of the ingredients go in next. Blend until a sticky integrated batter is formed. It’s quick. Don’t overdo!
Now, using your hands, take about a tablespoon of the batter and roll into little balls. Actually, you can make these any size you want. Roll in coconut & place on a baking sheet to freeze where they will set in about an hour. Voila. I also put in small gift bags with a silver twisty and give to friends for a sweet little present.