The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.

Recipe: Seed-ball protein bites

By in Sheaf Eats/Sports & Health

Time: 20 minutes

Ingredients

10 Medjool dates, pitted

14 tbsp. flax or sesame seeds, ground

14 tbsp. pumpkin or sunflower seeds, ground

1 tbsp. cacao powder ½ to 1 cup almond butter, to taste

½ to 1 cup raw honey, to taste 1 tsp. vanilla

½ tbsp. cinnamon

1-2 tbsp. hemp hearts, plus extra for rolling

Up to 1 tbsp. coconut oil, if needed

Equipment

1 seed grinder or coffee bean grinder

1 small food processor

1 baking sheet, plate or plastic container

Parchment paper or waxed paper, if desired

Procedure

Use either flax seeds with pumpkin seeds or sesame seeds with sunflower seeds for best texture and flavour. Grind each type of seed into a separate meal, and measure after grinding. Pit dates. Mix the first nine ingredients in a food processor, setting aside some additional hemp hearts for later.

Hand roll mixture into small balls. Add extra honey if it will not stick together — up to 1 cup in total is fine. Add up to 1 tablespoon coconut oil if mixture is too sticky or crumbly to roll. Roll each ball in the reserved hemp hearts, coating them thoroughly.

Lay the balls out on a baking sheet, on a plate or in a plastic container. If desired, the container can first be lined with parchment paper or waxed paper. Chill for 10 minutes. Keep cool until just before serving to preserve structural integrity.

Amanda Slinger / Copy Editor

Jaymie Stachyruk / Graphics Editor

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