If you're looking for an energizing allergen-free nourishing snack, go HERE for my Birdseed Balls (plus some great core moves). If you want more of a sweet healthy indulgence, say a gluten-free vegan soy-free chocolatey dessert, then stay right here, and scroll it on down!
These can be made in about five minutes (hurrah!) and are no-bake, meaning no actual baking required. All you need is a freezer to firm them up. When they are cold from the freezer but sweet and crispy, it's pretty much bliss. They are perfect to serve to guests; even non-vegan gluten-loving friends will salivate over these healthier options.
Date-Sweetened Almond Butter Balls
Yields 15-20 balls
1 cup Medjool dates
1/2 cup almond butter
(add 1-2 TBSP warm water if needed)
1 TBSP organic chia seeds
pinch of coarse sea salt (plus extra for topping if desired)
1-1/4 cup gluten-free chocolate or unflavored crispy rice cereal
1/2 cup nondairy soy-free chocolate chips, melted
1. Food-process dates, then add in almond butter and chia.
2. Mix until a sticky ball forms, and pulse in cereal.
3. OPTIONAL: add 1 scoop unflavored vegan protein powder for a more protein-packed version.
4. Freeze cookie balls (recipe will yield 15 or so depending on size).
5. Melt chocolate chips in the microwave or over a double boiler, and spread onto cookies. Sprinkle on the additional coarse salt for a wonderful taste and look. You may use a spoon to get the bottoms coated with chocolate as well then place the chocolate-coated cookies on waxed paper or similar material to easily remove them.
6. Store them in the freezer, and take out at least 20 min before serving.
Pop one or two after your fave plant-based meal for a delicious treat! Especially after a sweat sesh or ballet class, chug water then have one of these and savor it. Pair these with a salt bath for the luxurious pampering YOU deserve, girl!