I love date nut energy balls! ย With a few simple ingredients, you’ve got a portable and nourishing snack that’s greatย for your total body health.
I love nuts, especially pecans. ย When you biteย into a raw pecan yourย tastebuds burst with aย sweet flavor. ย Pecans offer a ton ofย everyday culinary possibilities.
They are a tastyย topping for oatmeal and salads or a coating for fish and/or chicken breast. They are perfect mixedย into energy bars and balls (like I am doing here) and blended in smoothies.
Pecans are a versatile nut as they offer a ton of “good” monounsaturated fat, plus they provide protein, fiber, phyto (plant) nutrients, such as sterols and flavonoids, health-enhancing compounds also found in colorful produce.
Plus, pecans are high in fiber, which means they can keep you full longer and this can bode well for your waistline.
Let’s make some pecan energy balls today!
Dates are the best – I pop one in my mouth for a sweet treat. ย I love to use dates to naturally sweetenย dishes, too. ย In these energy balls, dates are the perfect sweetener and binding agent (they keep it all together.
It’s simple to make these energy balls. Toss all of the ingredients into a food processor and pulse away. ย Try not to over pulse them, though, as coarser is better. ย Don’t be afraid toย give the nut mixtureย a good squeeze in your hands while making them into balls. ย Enjoy these nourishing morsels on the go or before or after a workout.
Coconut Pecan Energy Balls with Masala Spice
Try these simple coconut pecan energy balls made with healthy fat, fiber and natural sugar.
- 1 cup pecan pieces
- 1/2 cup unsweetened coconut (shedded )
- 1/2 cup dates (pitted)
- 1/2 cup dried cranberries
- 1 tbsp coconut oil
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 tsp garam masala spice blend
- Add pecans and coconut into a food processor and pulse until crumbled. Add the remaining ingredients and pulse until well combined. Be careful not to pulse too much – it should be a bit coarse.
- Roll into 12 small bite-size balls and place on a parchment lined sheet pan and cool in the fridge for at least 1 hour. Once chilled you can stack in a storage container, or place in a resealable bag, and continue storing in the fridge for up to 2 weeks, or freeze.
Recipe adapted from americanpecan.com. ย
Enjoy eating simply,
-Vicki
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