Adults like how these Sunbutter Balls are quick and easy to make, and kids love them! Serve them after an informal dinner, snack on a few in-between meals, or pack some with a lunch in an Insulated Lunch Cooler Bag.
Ingredients:
- 12 dates, pitted
- 1/2 cup Bob’s Red Mill gluten-free rolled oats or other certified gluten-free brand
- 3 heaping tablespoons organic SunButter or other gluten-free sunflower seed spread
Directions:
- Process the dates in a food processor until finely chopped, stopping to scrape the sides of the food processor bowl as needed.
- Add the oats and sunflower seed spread and process until well combined and sticks together. If too sticky add more oats. If too dry add more sunflower seed spread.
- Roll enough mixture in the palms of your hands to shape into a 1-inch size ball. Repeat with the remaining mixture. Eat immediately, or for a firmer texture refrigerate for 20 minutes or more.
Variations:
- You can also dip half of each ball into melted SunSpire Vegan Carob Chips or other vegan brand. Just melt 1/2 cup chips with 1 tablespoon of coconut in a sauce pan on medium heat, stirring constantly until creamy smooth. You can also melt the oil and chips together in a microwave on power level 5, in 30 second intervals so not to overcook. Quickly and carefully dip the balls into the melted carob chips then place them on a wax paper lined tray. Refrigerate for 1 hour or more. Stores refrigerated for up to 3 days.
- If you like walnuts, use a large kitchen knife to chop 1/4 cup of walnuts into small pieces, then roll the plain balls into the chopped nuts or sprinkle the carob covered balls (variation 1) with the chopped nuts.
Yield:
Makes about 12 to 14 balls
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