Seems like I am on a blueberry and lemon kick lately.
A couple of weeks ago when I was searching the internet for the Smitten Kitchen ‘Even More Perfect Blueberry Muffin’ recipe, this recipe for Blueberry Muffin Energy Balls was generated by my search. I was intrigued, so I checked out ‘The Healthy Maven’ blog for the recipe. It seemed like an easy enough recipe to make and I am all about easy recipes (well…at least I try to be…most of the time) so I decided I would try it out.
I like having protein bars ( or in this case, protein balls) around to grab as a snack when I start to get hungry in-between meals. Most of the time I keep a stash of Kind Bars in the arm rest of my car. I don’t like to get to the point where I haven’t eaten for long periods of time and my stomach starts growling…loudly!!! That is a clear sign for me that I waited way too long to eat. Protein bars have been a easy grab-and-go snack for me for a few years now.
Most of the ingredients for this recipe are readily available. I even purchase nuts from T.J. Maxx, although this could be a hit or miss source for ingredients. There is a store in Chesterton, Indiana called Molly B’s Ingredients that sells all sorts of ingredients for these types of recipes and that is where I found the dried blueberries and medjool dates. This recipe took about 1/2 hour to make from start to finish.
- 1 cup of raw cashews
- 1 cup of raw almonds
- 1 cup of dried blueberries
- 1 cup of medjool dates (pitted)
- 1 1/2 teaspoons of vanilla
- 1/4 teaspoons of sea salt
- grated zest of 1 lemon
- lemon juice from 1/2 a lemon
- Food processor (a must for this recipe)
Organic Raw Cashews (T.J. Maxx $5.99…I know right…T.J. Maxx…but there they were.)
Dried Blueberries (purchased at Molly B’s Ingredients in Chesterton, Indiana)
Medjool Dates (Molly B’s Ingredients)
Removed the pit from the date and cut up the dates up into smaller pieces before adding to the food processor. The dates are really sticky and tough to breakdown in the food processor when they are whole (trust me..I tried.. a few times and the blade just won’t move after 1 revolution around.) Run the dates through the processor for a minute or two until the dates breakdown to pea size pieces. Throw in the cashews, almonds and dried blueberries and process again until it starts to breakdown and starts to stick together (2-4 minutes). Finally add the sea salt, lemon zest, lemon juice and vanilla. Mix in the processor until the mixture starts to stick and clump up together into a ball.
Roll a small amount of the mix into a ball. (Makes about 20-24 balls).
(My hands are coated with the oil produced from the cashews and almonds in the mix.) Refrigerate the protein balls for about 20 minutes. Store in an air tight container in the fridge for a week or you could also freeze them.
I rolled a few protein balls in organic unsweetned coconut flakes to try out, because, I l.o.v.e. anything coconut. 🙂