oh boy you guys – another batch o balls, to pop in your pie hole. You’ve got three reasons why these oughta be at the top of your meal prep snack rotation:
So what we’ve got here is a ball that could also be a bar if you wanted it to be. I was going for an RX Bar-meets-fat-ball texture.
If you live for ginger like I do, just jump on down to the recipe, don’t waste any more time. Fresh ginger is gonna cut the sweet dates ooo just right so you feel all zingy and fresh, not rich and heavy.
Next we should have a moment of honestly with ourselves about our level of snack control. I hover at like a 2-3 out of 10 on the self control scale. I’m going to assume you are all 5 or below because anyone above there is too busy dominating at life to spend time reading a blog post…
so, if you haven’t heard me sell it before, I’m here to tell you again: the freezer is your friend. Keep the snacks out of sight, thaw them in your lunch bag one at a time.
But what i’m reallly feelin here is the plastic-free situation we’ve created. Would you say this sounds basically like a larabar? – i would more or less agree with you – except, no wrapper!
you can so easily make the equivalent of a grab n go snack bar without the waste
Feeling ambitious?? – what if you DOUBLED DOWN on your no-wasting by not only home making your ball/bars, but also bought all the ingreeds in REUSABLE CONTAINERS FROM BULK??
Have you ever impressed yourself more??
Apricot Ginger Raw Snack Balls
- 5 large medjool dates
- 1 1/4 cup rolled oats (not quick oats)
- 1/2 cup walnuts
- 1/4 cup coconut oil, – melted
- 2 tsp vanilla
- 1/4 tsp all spice
- 2 tsp grated fresh ginger
- 1/2 cup dried apricots, – diced
- 1 tbsp chia seeds
- Boil water and soak pitted dates in the hot water for ~5 minutes.
- Meanwhile, add oats and walnuts to a food processor and blend until fine.
- Add dates, coconut oil, vanilla, all spice, ginger and blend until combined and dough pulls from the sides into a rough ball.
- Add apricots and chia seeds, pulse to incorporate
- Scoop 2 tbsp size balls onto a sheet tray or plates and chill in freezer for ~1 hr.