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Protein ball recipe (vegan, gluten-free)

 

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Keeping active kids on the go – without sugar, gluten or dairy – poses a worthy challenge. : ) We came up with this protein ball recipe after getting frustrated with the packaging and high sugar content of typical protein bars. These protein balls have now become a staple item in our bike panniers and our backpacks. The pumpkin seed butter, hemp seeds and chopped nuts pack an amazing punch protein-wise, and are full of good fats too. And rolling them in coconut stops the balls from being too sticky and messy. If you plan to bring them to school, you could replace the pecans with chopped sunflower seeds to abide by nut-free rules.

Prep time: 15 minutes

Yield: 12 balls (we always double the recipe – we go through these too fast!)

Ingredients:

  • 1 cup chopped nuts (pecans, walnuts, or almonds)(sunflower seeds if nut-free)
  • 1 cup pitted dates
  • 1 lemon or lime – juiced
  • 1/4 tsp cinnamon
  • 1/4 cup pumpkin seed butter (or other nut/seed butter of your choice)
  • 3/4 cup hemp seeds
  • 1/2 cup shredded coconut

Directions:

  • lightly steam the dates in the juice of the lemon/lime on medium heat until soft enough to blend with a hand blender
  • remove from heat, blend the dates until they form a paste
  • add in cinnamon, chopped nuts, pumpkin seed butter and hemp seeds – stir well
  • form into balls and roll in the coconut
  • store in the fridge
  • enjoy!

 

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