Makes one 9x9 pan of bars and 15 balls
· 2 cups gluten free rolled oats
· ½ cup pumpkin seeds
· 1 cup hemp seeds
· ½ cacao nibs
· 1 cup pecans (optional)
· ½ cups goji berries
· 2 ½ cups dates
· 1 teaspoon vanilla extract
· dash of Himalayan pink salt
· ½ to ¾ cup water
· ½ cup unsweetened shredded coconut
notes: You can make these as just balls or just bars. If you only make balls you will get about 30, if you make bars you will get two 9x9 pans. The nuts are optional but add a great crunch. Add or take out anything you want!
Place oats, pumpkin seeds, hemp seeds, cacao nibs, and pecans in a large bowl. Place goji berries in a small bowl and fill with warm water. Allow to soak for 5 minutes or until they soften a bit. Once slightly soft, drain water and place berries into the bowl with the rest of the ingredients.
Place dates, vanilla extract, salt and water in a food processor, blender or high speed blender. Mix until partially smooth and partially chunky. This is similar to my date paste recipe (see recipe on blog) but not as smooth and has a tad less water. Put into the bowl with the rest of the ingredients. Using your hands, mix everything together well until you get a dough like consistency.
Place half the mixture into a square baking dish and press down firmly. With the other half roll into 1 inch balls. Roll the balls in shredded coconut until covered.
Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Sophia and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that you don’t have to be perfect to make healthy choices. Through her website, she hopes to reach anybody interested in making a positive health change in their life.