Ingredients
GF, RSF, VGN, DF 
30 minutes + setting time 
Makes 18-20 balls - 2½ cups walnuts
- 1½ cups rolled oats
- ½ cup shredded or desiccated coconut
- ¼ cup coconut flour
- ¼ cup pure maple syrup
- 150g (roughly 10) pitted medjool dates OR 150g pitted packet cooking dates soaked in hot water for 10 minutes then drained
- 1 tbs vanilla bean paste or extract
- 1½ tsp ground cinnamon
- 1 tsp sea salt
- Ground clove for sprinkling
- Desiccated coconut for rolling (optional)
- Walnuts, crushed finely for rolling (optional)
Method
- Place the walnuts onto a paper-lined baking tray and bake at 170C/340F (fan forced) for 10-15 minutes, stirring the walnuts halfway through the baking time.
- Remove the walnuts from the oven and set aside to cool.
- In a food processor add 1½ cups of the roasted walnuts and blend until a paste forms.
- Next, add the remaining walnuts, oats, coconut, dates, maple, cinnamon, and sea salt, and blend until combined and the mixture forms a smooth ball in the food processor.
- Now add the coconut flour and blend until combined.
- Scoop and form the mixture into tablespoon-sized balls and place onto a paper-lined tray.
- NOTE: As you’re forming the mixture it might seem quite oily. This is the oils from the roasted walnuts which is perfectly fine and will give the protein balls a delicious texture when set.
- Next, sprinkle a little ground clove over the rolled balls.
- Now, roll in desiccated coconut or finely crushed walnuts (optional).
- Place the tray of protein balls into the freezer for a couple of hours or overnight to set. Store the protein balls in the freezer or fridge in an airtight container.
- Enjoy them straight from the freezer or fridge for the ultimate chewy texture.
