Ingredients:
- 1 cup Medjool dates, pitted
- 1 cup mixed nuts (almonds, cashews, walnuts, etc.), roughly chopped
- 1/2 cup rolled oats
- 1/4 cup dried cranberries or raisins
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 2 tablespoons ground flaxseed
- 2 tablespoons plant-based protein powder (pea protein, hemp protein, etc.)
- Optional: 1 teaspoon vanilla extract (I find that I don’t need the extra sweetness)
- Pinch of salt
- Optional: shredded coconut, cocoa powder, or crushed nuts for coating
Instructions:
- In a food processor, add the pitted Medjool dates and pulse until they form a sticky paste-like consistency.
- Add the mixed nuts to the food processor and pulse a few times until the nuts are broken down into smaller pieces, but still chunky.
- Next, add the rolled oats, dried cranberries or raisins, chia seeds, hemp seeds, ground flaxseed, plant-based protein powder, vanilla extract, and a pinch of salt to the food processor.
- Pulse the mixture until everything is well combined and forms a sticky dough-like consistency. You may need to stop and scrape down the sides of the food processor as needed.
- Once the mixture is ready, scoop out small portions and roll them into balls using your hands. If the mixture is too sticky, you can lightly wet your hands with water to prevent sticking.
- Optional: Roll the protein balls in shredded coconut, cocoa powder, or crushed nuts for extra flavor and texture.
- Place the rolled protein balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- Once firm, transfer the protein balls to an airtight container and store them in the refrigerator for up to two weeks.
These plant-based fruit and nut protein balls are perfect for a quick and nutritious snack on the go. Enjoy!
Magnolias + Fluff 