Date balls are a great snack, and with their quick absorbing invert sugars, could be used instead of eating an energy gel prior to or during a long workout. It’s also raw and gluten-free. This easy recipe was originally inspired by Ironman athlete Bree Wee and has morphed over time by conversing with other date ball enthusiasts. I recommend using your large Cuisinart to mix this together because the dates are thick and sticky and can get caught up in a smaller Cuisinart blade or blender.
1 cup Medjool dates cut in half and pitted
1 cup nuts of choice (almonds, hazelnuts, macadamia or a mix go nicely)
1/2 cup shaved coconut (plus some extra on the side to roll the balls in)
1 tsp cinnamon
1 tsp Madagascar vanilla (Optional)
Put nuts in first and pulse a few times to chop them. Add other items and pulse until you have a moist mixture. If it feels too dry, you can add a few tablespoons of filtered water to moisten. Roll bite-sized balls into loose coconut and enjoy!
If you don’t like coconut, try using a tablespoon of cocoa powder and then save some to roll the balls in — as a trainer friend of mine recommended last night. Or add the cocoa to the original mixture for a chocolate coconut effect!
Optional: You can play with this recipe by adding more spice, chia seeds, cacao nibs, or anything else that might taste good and have texture.