As healthy as I try to eat on a daily basis, snack time can often be my downfall. Especially with two kids often eating their snacks at different times, I catch myself having a little of this and a little of that.
With my 35 day challenge in full effect, I am now also re-looking at what I am putting into my body. Which foods can be eliminated that do not provide me with any nutrition and which ingredients can be added that keep me fuller longer.
These raw gluten free vegan snack balls are pretty close to a perfect snack. They are simple to make. Keep great in your freezer, where you can just pop one out when you are hungry. There is very little to them except healthy ingredients. Feel free to swap the cranberries to another dried fruit. Cherries would be wonderful here.
adapted from: Women's Health Magazine
9 medjool dates, pitted and soaked for 15 minutes
2 cups raw almonds
1/2 cranberries (*other dried fruits would work too)
1/2 cup unsweetened coconut shreds
pinch flaky sea salt
2 lemons, zested and juiced
Blend almonds and salt in food processor until fine grains. Add lemon zest and juice plus dates, blend until combined. Scrape down the edges of the bowl, and continue to blend. This will be sticky. Remove mixture from food processor. Place in a large bowl and add cranberries and coconut. Mix until combined. Create bite size balls using teaspoon measurement. Gently roll with hands to form ball. Freeze for 30-40 minutes on cookie sheet lined with parchment paper. These can be stored in sealed container at room temperature or in the freezer.