Makes about 40-45 balls.
These protein-rich energy balls have just the right amount of spice – even though it seems like a lot. If you prefer, roll in hempseeds, coconut, or a mix of seeds.
1 ½ cups pecans
1 cup hazelnuts or almonds
1 cup dates, tightly packed (steam to soften, if hard)
1/4 cup nut butter (e.g., almond butter, peanut butter)
1/3 cup organic blackstrap molasses
2 teaspoons pure vanilla extract
3/4 teaspoon sea salt
3 tablespoons fresh, grated ginger (or 1 tablespoon ground ginger)
1 tablespoon cinnamon
1 teaspoon allspice
½ teaspoon ground cloves
½ teaspoon nutmeg
2/3 cup sesame seeds
1/2 cup hempseeds
- In a food processor, process nuts into small pieces – do not over process – they should be finely chopped. Pour into a medium-sized bowl.
- Process dates, nut butter, blackstrap molasses, vanilla extract, salt, ginger, cinnamon, allspice, cloves, and vanilla until smooth. Add hempseeds and ground nuts. Pulse until the nuts and seeds are distributed through the dough – do not over-process. With a spatula, put dough into a bowl. If it is sticky, place in the fridge for an hour or more for easier handling. Form into 1-inch balls. Roll in sesame seeds. Refrigerate or freeze.