Occasionally, I feel like we eat the same foods all the time. Do you ever feel that way? I tell myself that since we eat healthy whole foods, it isn't too much of a problem. Especially when we're in that weird March slump, waiting for the spring harvest to begin. Oh asparagus do hurry up! Just sometimes... it can get a little boring. Honestly, it does. And so I spend some time trying to think of a way to use the same ingredients but present them differently. Once the recipe is created, then I have to work on the name.
Ahem. There were a few inappropriate titles that floated around my kitchen... seeing as this is a family friendly website, I'll just skip right to the current name: Almond Date Balls. Made with mostly almond butter, dates and rolled into balls, the name seems appropriate right? If you have a better suggestion, please let me know. Until then, I will continue to call them almond date balls.
Chewy, moist and not too sweet, these almond date balls (or whatever you'd like to call them) are a semi-recreation of the grain free granola bars. Inspiration hit after seeing a recipe on another blog. It was then I knew exactly what I was attempting to do but failing at.
I would like to try this recipe out using seeds and sun butter, to make a nut free version but sunflower butter is not something I keep on stock in my pantry. Mostly because my family is safe with almonds (not like peanuts...) and we all LOVE almonds and almond butter. If you do try that, please share how the recipe came out!
So while I continue to wait and wait and wait on that asparagus and rhubarb, I'll continue to explore recipes with nuts and seeds.
Raw Almond Date Balls
2 cups mixed nuts: I used 1 cup almonds, 1 cup walnuts
2 tablespoons ground flaxseeds
1 cup of packed pitted dates, soaked in water for 20 minutes
1/2 cup raisins, soaked with the dates
1/2 cup almond butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Pulse nuts in food processor. Set aside in a medium sized bowl.
Drain water from dates and raisins, then add them to food processor. Pulse until they form a mushy ball of sweetness.
Add in almond butter and give it a good pulse. Toss in pinch of sea salt, vanilla extract and pulse.
Pour in the nuts and seeds. Continue to push the pulse button gently until everything is incorporated and begins to form a large ball.
Roll them out, set them on a tray or in a re-sealable container and store in the refrigerator.
I have not tried baking these or dehydrating them. We needed them pronto. There was no waiting to see how they would taste baked, let alone dehydrated overnight!
Next time I may also try adding in some coconut. Mostly because I am a coconut lover. Even though coconuts are probably the least local food I could buy. Sigh. It's a guilty pleasure.
Do you enjoy creating recipes? Or perhaps you sometimes feel stuck in a rut too, like you are eating the same dishes over and over again...?