1 cup mix of various toasted nuts and seeds, such as hazelnuts, walnuts, pumpkin, sunflower or sesame seeds, plus more for coating
2 large, soft Medjool dates - pitted and soaked in hot water for 10 minutes
1 cup nut pulp, left over from making nut milk
4 tablespoons raw cacao powder
3 tablespoons honey or maple syrup, or to taste
2 tablespoons almond butter
2 tablespoons tahini
2 tablespoons chia seeds
1 tablespoon neutral coconut oil
optional add ins
1 tablespoon hemp hearts
handful toasted coconut flakes or desiccated coconut
2-3 tablespoons cacao nibs
½ tablespoon mesquite powder
½ tablespoon moringa powder
1 teaspoon maca powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
matcha powder - for coating
raisins - for decorating
Instructions
Place toasted nuts/seeds into the bowl of a food processor and grind into a meal. Drain dates and add them to the food processor with the rest of the ingredients. Process until thoroughly combined. Roll into balls about 1-inch in diameter. Coat in seeds and matcha, if using, and decorate with various nuts and raisins, if using. Keep refrigerated in an airtight container for up to a week.
Recipe by Golubka Kitchen at https://golubkakitchen.com/sweet-and-savory-energy-bites-what-to-do-with-leftover-nut-milk-pulp/