On my latest Adventure with Food, I was down in Miami creating My South Beach Diet. It involved a lot visits to whole foods where I knew I could rely on filling my nutritional daily requirements as a vegan, also enjoying la cocina cubana and cooking with my friend Natalie Joy Wright, a friend and fellow IINer who’s the founder of Bang Salads. She and I were working in the kitchen and doing a food photo shoot when I was create some incredible recipes with ingredients I bought at the South Beach Whole Foods and made up some recipes for sweet treats and snack foods right up on the spot. tTo my delight, they all turned out incredible and will be sharing all of them here on this blog, they were so good in fact, they even will be making their way into my upcoming cookbook, Adventures with Food, which is taking a new direction and things are starting to flow a little better. It’s gonna be fabulous and here is one of the delicious healthy snacks I will be sharing, and yes, it’s vegan but not that it matters when you taste it, it’s melt-in-your-mouth coconut dusted, peanut-buttery goodness. Oh, and did I mention that it’s healthy???
- 6 dates
- 1 giant scoop (or 3 single small scoops) of Usana Nutrimeal Free vegan protein powder, (or another brand that is GMO-free)
- 4 tbso peanut butter (organic is best)
- 1 handfull slivered almonds
- 3 tbsp hulled hemp seeds
- 3 tbs whole ground flax seed meal
- 3 tsp rolled oats
- organic unsweetened coconut flakes
Pit the dates first and throw all ingredients (except the coconut flakes) into the blender.
Pulse. Pulse. Pulse.
With clean hands, grab dough and roll it in the palm of your hands until a ball is formed. Repeat until batter is complete.
Pour coconut flakes on to a plate and roll peanut butter balls until evenly coated.
Should make 15-20 balls depending on their size.
Store in fridge (balls will keep for up to a week), perfect to pack for after a workout, a mid-day snack or even enjoy as a healthy dessert.