Servings: 22 bites (about 20 grams per bite)
|
Product1
|
Amount
|
Unit
|
|---|---|---|
|
Medjool dates, pitted and packed
|
1
|
cup
|
|
Raw walnuts (or pecans)
|
2
|
cup
|
|
Cacao or cocoa powder, unsweetened (plus more for rolling)
|
4
|
tbsp
|
|
2
|
tbsp
|
|
|
Hemp hearts
|
2
|
tbsp
|
|
Salt
|
0.25
|
tsp
|
|
Vanilla extract
|
0.5
|
tsp
|
|
Cinnamon
|
0.5
|
tsp
|
|
Almond butter (can sub cashew, peanut, or sunflower seed butter)
|
3
|
tbsp
|
|
Coconut oil, melted
|
1
|
tbsp
|
1The MSU Food Product Development Lab does endorse any ingredient suppliers, but for culinary and scientific specificity, we tested the recipe using the brand name products listed above.
Instructions
- Heat oven to 350°F.
- Bake Richlea lentil protein concentrate for 5 minutes. Remove from oven and let cool.
- Add dates to a food processor and pulse until a ball forms. Remove and set aside.
- Add walnuts to the food processor and pulse into a fine meal.
- Add Richlea protein concentrate, cacao powder, hemp hearts, sea salt, vanilla, and cinnamon. Pulse a few more times to combine.
- Add the dates back in with the almond butter and melted coconut oil. Pulse to combine. If it's too dry, add more coconut oil. If it's too wet, add more cacao powder.
- Refrigerate for 10 minutes. Scoop out rounded tablespoon amounts, form into balls, and then roll in extra cacao powder*.
* Bites can also be rolled in shredded coconut, hemp seeds, cinnamon, or coconut sugar.
