Healthy Date Balls Food

DATE ENERGY BALLS

Steps:

• Process: Add dates, nuts and salt in a food processor fitted with the S-shaped blade. Process until mixture is well combined and sticking together.
• Form balls: Scoop dough from food processor with your hands (or a cookie scoop) and form into small balls using your hands. Enjoy right away or store for later.
• To store: Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.

HEALTHY DATE BALLS

Steps:

• In a medium saucepan, combine syrup, butter, salt, and dates.
• Heat to boiling; boil and stir constantly for five minutes.
• Remove from heat; gently stir in cereal.
• Immediately (you need to work it while warm) begin to roll into 1 1/2 inch balls; butter your hands to prevent sticking.
• Roll each ball in coconut and cool on wax paper.

CHOCOLATE DATE ENERGY BALLS

Steps:

• Place dates, chocolate and cherries in a food processor; process until finely chopped about 1 minute. Add nuts, coconut and sunflower kernels; process until blended. Add oil and vanilla; process until mixture comes together. Roll into 12 balls. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.

WALNUT DATE BALLS

Steps:

• Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.

DATE BALLS

Steps:

• Cook and stir dates, sugar, and margarine in a large saucepan over low heat until sugar dissolves; remove from heat. Fold crispy rice cereal, pecans, and vanilla extract into the date mixture until evenly mixed.
• Grease your hands with margarine. Roll date mixture into 1-inch balls.
• Spread confectioners' sugar into a shallow dish; roll date balls in confectioners' sugar to coat.

HONEY ALMOND DATE BALLS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grind the almonds in a food processor until finely chopped. Move chopped almonds to a baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and just a shade darker.
• Coarsely chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl.
• Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add the honey to the date and almond mixture. Mix together until evenly mixed and smooth.
• Coat your hands with some vegetable oil so mixture does not stick too much.
• Form mixture into 1-1/2" balls. Roll each ball in ground almonds to coat well. Place in a sealed container until ready to eat.
• Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together when moving.
• Will keep for up to 5 days at room temperature or up to a week in refrigerator.