Walnut & Maple Spiced Protein Balls
| Vegan, Dairy-free, Refined Sugar-Free |
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20 balls
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Contributed by Gather & Feast’s Ashley Alexander thanks to Walnuts Australia.
INGREDIENTS
- 2 1⁄2 cups Aussie walnuts*
- 1 1⁄2 cups rolled oats*
- 1⁄2 cup shredded or desiccated coconut*
- 1⁄4 cup coconut flour*
- 1⁄4 cup pure maple syrup*
- 150 g (roughly 10) pitted medjool dates* OR pitted cooking dates* soaked in hot water for 10 minutes then drained
- ½ tbs vanilla powder*
- 1 1⁄2 tsp ground cinnamon*
- 1 tsp sea salt Ground clove for sprinkling
- Desiccated coconut* for rolling (optional)
- Additional Aussie walnuts*, crushed finely for rolling (optional)
- *available at Naked Foods
METHOD
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1. Place the walnuts onto a paper-lined baking tray and bake at 170C for 10-15 minutes, stirring the walnuts halfway through the baking time. Remove the walnuts from the oven and set aside to cool.
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2. In a food processor , add 1 1⁄2 cups of the roasted walnuts and blend until a paste forms.
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3. Next, add the remaining walnuts, oats, coconut, dates, maple, cinnamon, and sea salt, and blend until combined and the mixture forms a smooth ball in the food processor.
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4. Now add the coconut flour and blend until combined. Scoop and form the mixture into tablespoon-sized balls and place onto a paper-lined tray.
NOTE: As you’re forming the mixture it might seem quite oily. This is the oils from the roasted walnuts which is perfectly fine and will give the protein balls a delicious texture when set.
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Next, sprinkle a little ground clove over the rolled balls. Now, roll in desiccated coconut or finely crushed walnuts (optional).
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Place the tray of protein balls into the freezer for a couple of hours or overnight to set. Store the protein balls in the freezer or fridge in an airtight container. Enjoy them straight from the freezer or fridge for the ultimate chewy texture.
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