| 5 | 5 | 203 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 6 |
| 3 1/3 cup | One Degree Sprouted Rolled Oats (GF) (about 1 cup dry) |
| 4 date pitted | Medjool date |
| 1/2 tbsp | Coconut oil |
| 1 tsp | Allspice, ground |
| 1/2 cup | White chocolate candy coating |
Recipe Yield: 12 small cookie balls Serving Size: 2 cookie ball
1. place all ingredients in a food processor or blender on CHOP until oats and dates are finely ground but not pulverized.
2. Spoon mixture out of the mixer into your hand in small balls. Roll in your hands until a smooth ball forms then place on parchment paper.
3. Once all balls are formed, prepare dipping chocolate per the instructions in a microwave safe dish.
4. Dip the balls half-way into the chocolate and place back on the parchment paper to set.
5. Let sit for 10-minutes in the refrigerator until chocolate is hardened.
NOTES:
- use 1 tbsp of maple syrup instead of dates if you prefer.
- Store in an air-tight tupperware on the counter up to 10 days. Store in the fridge up to 14-days.
- add 1 scoop of your favorite protein powder to increase protein content.
| Fruit | 0.1 |
