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Ingredients
- 1½packed cup/205 grams pitted, stemmed Medjool dates
- 1cup/140 grams roasted, salted almonds
- ¼cup/60 milliliters maple syrup
- 1teaspoon pure vanilla extract
- ½teaspoon kosher salt
- ½cup/75 grams dried cherries
- ½cup/45 grams old-fashioned oats
- ½cup/70 grams raw shelled sunflower seeds
- ⅓cup/35 grams unsweetened finely shredded coconut
Nutritional analysis per serving (24 servings)
111 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 2 grams protein; 41 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a work surface or baking sheet with parchment or wax paper.
- Step 2
Pulse dates, almonds, maple syrup, vanilla and salt in a food processor until the mixture forms big sticky clumps. You want chunks of nuts left. Pulse in cherries, oats and sunflower seeds, scraping the bowl occasionally, until the mixture forms a shaggy mass around the blade.
- Step 3
Put the coconut in a shallow dish. Use a 1-ounce (1½-tablespoon) cookie scoop or a heaping tablespoon to scoop the mixture into about 24 mounds and place on the parchment paper. Roll the scoops into balls.
- Step 4
Roll each ball in the coconut to coat completely, then transfer to an airtight container. Sprinkle any leftover coconut over the balls. Refrigerate until ready to eat.
- The balls can be refrigerated in the airtight container for up to 1 week.
Private Notes
Comments
My tiny kitchen has little space for gadgets like a food processor. I used my mini processor to chop nuts and oats in small batches. Then I processed the dried fruits, also in batches. Everything went into a big bowl with the salt, vanilla and maple syrup. After mixing with a spoon I was able this shaggy mass into delightful bites. Not having all the equipment didn’t stop me and it took just an extra minute or two. Thanks for another wonderful recipe!
Love this recipe. Great recipe to adapt also. The date taste is just right. Substituted cashews, dried apricots, pumpkin seeds, and rolled in hemp seed—because that is what I had on hand. Also to add protein for muscles of my aging body. (Pumpkin seeds and hemp seeds are good sources of protein.). I will try coconut next batch.
First time with this recipe and I used apricots with dates and pistachios with almonds and sunflower and chia seeds. Mixed maple syrup with honey and added coconut to the mix before rolling in same. Added whole oats to the mix as well since it was quite moist. I scooped 1/4 cup mixture and rolled into balls. Individually wrapped in plastic wrap and refrigerated for my weekend cycling. Great replacement for energy bars.
These are even more delicious than I expected. The hint of salt with the sweet make these the perfect bite. My substitutions were based on what I had on hand. I only had 4 large dates and made up the difference with prunes and golden raisins. Both are sticky enough to help the mixture hold together. I used a combination of roasted unsalted almonds and roasted salted pecans. Based on comments about the sweetness, I used less than 1/4 cup maple syrup and added about 1/4 tsp cinnamon. The fruit and nuts blended well in the food processor and the bites are easy to roll. The coconut adds nice texture and flavor. I now have 30 energy bites ready to fuel me!
They freeze very well. Made mostly as directed, excellent!
We have tree nut allergies in our home. Can I substitute with peanuts? (Also, we love the flavor peanuts.)