Date and Nut Protein Bombs

By October 15, 2014 Recipes

Dairy free, gluten free, refined sugar free, guilt free.
Inspired by left over nut pulp from almond mylk

Prep Time :
15 mins + 20 mins rolling time

Equipment :
food processor and ready to roll hands

Makes :
15 medium balls

Leftover nut pulp, could be half a cup or less. The more pulp the wetter the mix. 2 pitted medjool dates, handful raw cashews, handful hemp seeds, tablespoon sesame seeds, 1/2 cup hemp protein powder, 2 tablespoon rice malt or coconut syrup, pinch of salt

Method :
put all ingredients in order as listed here, except nut pulp, into the food processor with the blade at the bottom. Blend up for a good minute then slowly add the nut pulp and continue for another 30 seconds or until well blended.

Tip it out into a wide shallow bowl, so your hands have space to work without too much spillage. Make sure your hands are clean and all your rings are off. Take a palm full of the mix into the palm of your hand, and using both palms start rolling up your balls. Circular consistent movement. These are a lot easier and faster to bind than seed based balls.

Ready to eat when you are. They keep best for 3 days refrigerated in an air tight container, if you can wait that long. Great for snacks anytime.

Optional: Use pea or rice protein powder

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