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- Medjool Date, Blueberry and Lemon Endurance Energy Balls
-
- - 10 Natural Delights® Medjool Dates, pitted and chopped
- - 1 ½ cups raw cashews
- - ½ cup shredded coconut
- - ½ cup dried blueberries
- - 1 Tbsp hemp seeds (or flax seeds)
- - 1 Tbsp chia seeds
- - 2 Tbsp fresh lemon juice
- - 1 tsp lemon zest
- - ½ tsp vanilla extract
- - Pinch of sea salt (optional)
- Directions
- Add all ingredients to the bowl of a food processor, process using the pulse tab, scraping down the sides as needed. Add a little more lemon juice if mixture is too dry. Mixture should look like coarse sand. Turn mixture out onto parchment paper. Form one 10 inch roll using paper to cover mixture to prevent the mixture from sticking to your hands. Slice roll into 10-12 pieces. Shape each slice into a ball. Roll each ball in coconut (optional). Store in airtight container. Keeps in pantry for 2-3 weeks or refrigerate for longer storage.
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
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Featured Recipe
Pumpkin Cream Cheese Bars
FOR THE CRUST:
1 3/4 c. Graham Cracker Crumbs (about 10-12 Whole Crackers)
1/2 c. Salted Butter, Melted
2 tbsp. Powdered Sugar
FOR THE PUMPKIN FILLING:
4 tsp. Cold Water
1 tsp. Gelatin
4 oz. weight Cream Cheese
1/2 c. Powdered Sugar
3/4 c. Pumpkin Puree
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ginger
1/8 tsp. Cloves
1 pinch Salt
1 tsp. Pure Vanilla Extract
3/4 c. Whipping Cream
FOR THE TOPPING:
4 oz. weight Cream Cheese
3 tbsp. Powdered Sugar
2/3 c. Whipping Cream
1/4 c. Chopped, Toasted Pecans
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Directions
For the crust:
Preheat oven to 350°F. Line an 8x8 square baking dish with parchment paper and set aside.
Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish.
Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. Set aside to cool completely.
For the pumpkin filling:
Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes.
Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth.
Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.
In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much.
Cover with plastic wrap and place in the fridge while you make the topping.
For the cream cheese whipped cream topping:
In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.
Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4–6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.
