Cookie Dough Balls (“No-cook gluten-free protein balls”)

This protein ball recipe is adapted from the well-known plant-based food series “Oh She Glows” – in particular, Angela Liddon’s “Oh She Glows Every Day” cookbook… which will soon be available in our lending library! (Explore her Oh She Glows website for some excellent and inspiring plant-based recipes!)

Prep time: 10 minutes   Cook time: None!   Equipment required: Blender or Food Processor (even the small Ninja-style blenders work well)   Yield: About 12 little balls

Ingredients:

If you’re a Costco shopper, most of these ingredients are available there. You can also find some excellent variations at the health stores here in town.

1 cup raw cashews

1/2 cup rolled oats (I like the gluten-free sprouted rolled oats available at Costco)

1/2 cup pitted dates (soft dates work best)

1 tbsp maple syrup

1 tbsp nut butter (e.g. almond, cashew, or peanut)

1/2 tsp vanilla extract

1/4 tsp rock salt or sea salt

2 tbsp chocolate chips

Protein Ball Recipe Instructions:

1. In a blender or food processor, blend the cashews and oats into a light flour, about 30 to 60 seconds.
2. Add the dates and process until finely chopped.
3. Add maple syrup, nut butter, vanilla, salt. Process until slightly sticky to the touch.
4. Pulse in chocolate chips.
5. Roll into little balls and set on a plate or tray in the freezer for about 30 minutes. They’re ready to eat!
6. Store leftovers in the freezer for up to a month, or in an air-tight container in your fridge for up to a week.

Substitutions:

1. For people who are sensitive to moulds, adapt this protein ball recipe by blanching the nuts first, and avoiding peanut butter.