Description
Chewy, naturally sweet, and full of flavor—these little bites capture all the magic of sticky toffee pudding without the sugar crash. Perfect for a snack, post-workout boost, or afternoon pick-me-up.
Ingredients
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1 cup Medjool dates, pitted (soak 5–10 min if dry)
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½ cup toasted walnuts (or pecans)
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½ cup vanilla protein powder (use vegan if preferred)
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2 tbsp almond butter (or any nut/seed butter)
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1 tsp vanilla extract
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Pinch of sea salt
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1–2 tbsp water, as needed
Instructions
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Prep the dates: Pit and soak if needed. Drain thoroughly and press between paper towels to remove excess moisture.
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Toast the walnuts: Spread in a single layer on a baking sheet and toast at 350°F (175°C) for 5–8 minutes, or toast in a dry skillet until fragrant.
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Make the base: In a food processor, combine dates and almond butter. Pulse until a thick paste forms. Scrape down the sides as needed.
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Add the rest: Add toasted walnuts, protein powder, vanilla extract, and sea salt. Pulse to combine, leaving some walnut chunks for texture.
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Adjust consistency: If the mixture is too dry, add 1 tbsp water at a time. If too sticky, add a bit more protein powder.
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Form balls: Scoop heaping tablespoons and roll into 1-inch balls. Lightly dampen hands if needed to prevent sticking.
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Chill: Place on parchment-lined tray and refrigerate at least 30 minutes to firm up.
Storage:
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Refrigerate in an airtight container up to 2 weeks.
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Freeze for up to 3 months (freeze in a single layer first, then transfer to a bag).
Notes
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Chocolate Drizzle: Melt dark chocolate with a bit of coconut oil and drizzle over chilled balls.
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Espresso Kick: Add 1–2 tsp instant espresso powder for a mocha twist.
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Ginger Spice: Mix in ¼ tsp ground ginger or finely chopped crystallized ginger.
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Cookie Dough Version: Use chocolate protein powder + mini dark chocolate chips.
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Nut-Free: Use sunflower seeds and sunflower seed butter instead of walnuts and almond butter.
Nutrition
- Calories: 125 cal Per Serving
- Fat: 6g
- Carbohydrates: 13g
- Protein: 5g