These no-bake protein balls are a great “grab n’ go” option for busy summer days. They are nut free, dairy free and gluten free- which means they are safe to take to school. I usually make a big batch (doubling the recipe) and then put them in the freezer. They freeze beautifully and then you can just take out a couple as needed. The cranberries and dark chocolate chips are a favorite in my home but you can switch it up with any dried fruit.
Yields: 12 balls (just smaller than a golf ball)
- 20 Medjool dates, softened (I steam them for 5 minutes)
- 1 cup sunflower seeds (raw, unsalted)
- 1/2 cup pumpkin seeds (raw, unsalted)
- 1/2 cup shredded, unsweetened coconut
- 1 tsp cinnamon powder
- 1/4 tsp sea salt
- 1/2 cup cranberries (unsweetened)
- 1/4 cup dark chocolate chips
- In a food processor add softened dates and process until macerated.
- Add sunflower and pumpkin seeds. Pulse until well chopped.
- Add coconut, cinnamon and sea salt. Pulse to combine, scraping down sides as needed. If too sticky add additional coconut, 1 tbsp at a time.
- If adding dried fruit add them now and pulse just enough to mix them in.
- Remove from food processor and manually stir in mini chocolate chips if adding.
- Line a dish or baking sheet with parchment paper and scoop out mixture and roll into balls. I like to use a small ice cream scoop to keep them consistent. Refrigerate for 30 minutes to set.
- Store in refrigerator to maintain firmness. Can be frozen
Adapted from The Nourishing Gourmet