Totally awesome, extremely portable and nut free energy balls are a perfect snack when you work on the road, as we do, and need a quick boost of energy between jobs. They are easy to make, easy to pack, and super healthy. You can load them with whatever goodness you want, (next time I'll throw in a few mini chocolate chips!) and it will pretty much work. This nut-free version is perfect if you're working with, or around people with nut allergies. Try not to omit the toasted coconut unless absolutely necessary. I think it really adds a toasty layer of flavour, that makes up for the lack of nuts.
Nut Free Energy Balls
1 cup toasted coconut (see toasting method below)
12 medjool dates
1/2 cup quinoa flakes
1/4 cup pumpkin seeds
2 tbls chia seeds
1/4 tsp salt
Begin by toasting the coconut – Pre-heat oven 325°. Spread a layer of unsweetened, shredded coconut onto a foil or parchment lined pan. Bake for 5 to 10 minutes, checking the coconut often as it can burn quickly. Toss, and flip it around a little with a spatula at the 5 minute mark. Once it begins to take on a nice light golden hue, it's done! Allow to cool for a couple of minutes before tossing it into the recipe.
Once the coconut has cooled a bit, add it to the bowl of a food processor along with the dates, quinoa flakes, pumkin seeds, chia seeds and salt. Pulse the mixture a few times (were looking for just blended, not puree!) The mixture is ready once it holds together well when pinched between your fingers. It should look something like this..
If you're making them ball shaped, use a spoon to scoop up about 3 tablespoons of the mixture, and roll between clean hands. This recipe should yield approximately 12 golf size balls.