These allergy-friendly beauties are the perfect snack when you are on the go. Working in retail, I can’t always count on a proper lunch break at noon as that is when the store is busy. I can quickly pop one of these in my mouth between customers. They are also fantastic after a sweat sesh. They are gluten-free, soy free and dairy free and sunflower butter could be subbed to make them nut free.
Chocolate Chip Date Balls (makes 12-15 medium snack-sized balls)
1 cup of oats
8 dates, pitted
1/3 cup of buckwheat crispies* (or crisped grain of choice)
1/4 cup of almond butter
2 tbsp of maple syrup
1 tbsp of protein powder + 1 tbsp of water (optional)
handful of vegan, dark chocolate chips
*Buckwheat crispies can be made by soaking buckwheat groats for 4 hours, rinsing and draining and dehydrating for 4 hours (or baking in the oven for 15 minutes at 350).
Start by placing your oats in your food processor and breaking them down into a crumbly flour. Then add the remaining ingredients, except the chocolate chips, and process until the mixture sticks together. Then add your chocolate chips and pulse a few times. The mixture should be dough-like.
Scoop the mixture with a spoon and form a ball with your hands and place on a parchment lined plate. Place in the freezer to firm up. They can be kept in the fridge in an airtight container for up to a week, otherwise, freeze them.