Lemon Turmeric Balls (Print Version)
# Ingredients:
01 -
12 Medjool dates, pitted and soaked in hot water
02 -
1 cup gluten-free rolled oats
03 -
½ cup almonds
04 -
1 tablespoon chia seeds
05 -
4 tablespoons lemon juice
06 -
1 teaspoon lemon zest
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon turmeric powder
09 -
Pinch of black pepper
10 -
½ cup shredded coconut (for dusting)
# Instructions:
01 -
Remove the pits from the dates and soak them in hot water for several minutes. Once softened, drain and place them in a food processor. Reserve the soaking water.
02 -
Add the other ingredients (except the shredded coconut) to the food processor and blend until a dough-like consistency forms. If the mixture is too dry, add 1 tablespoon of the reserved date-soaking water.
03 -
Scoop the mixture using a small spoon and roll it into balls. Roll each ball in the shredded coconut and place them on a baking sheet.
04 -
Store the energy balls in an airtight container in the refrigerator until ready to serve. They can be kept in the refrigerator for up to 2 weeks or frozen for up to 3 months.
# Notes:
01 -
Use a standard US cup (240ml) for measurements. Turmeric energy balls keep fresh in the refrigerator for 2 weeks and can be frozen for up to 3 months.