Spiced Flax Balls

Spiced Flax Balls (2)

Hi guys!

Technically I’m not “here” right now. I scheduled this post before I left just because well, I couldn’t go an entire week without sharing this recipe with you.

At this very moment I’ve probably just woken up to the sound of Tibetan chimes and am preparing for a quick jog around the lake before heading to our 2 hour early morning yoga session.

Gosh, I needed this.

And you know what you need right now?

These flax balls.

They aren’t your averages balls, they’re better.

Why?

I’m not sure. All I know is that I can’t stop eating them and that’s a pretty good indication that there’s just something about the recipe. Sorta like the time I made this bean salad. I still make it once a week.

I could probably go as far as saying that these flax balls are better than these balls.

Oh yes, I said it… but I may change my mind later, kay?

I swear you will be a happier person with these in your life. The fiber, the raw power, saving money on store-bought snacks… what’s not to love?

Spiced Flax Balls

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Each ball is 100 calories, contributes 13% of your daily intake of fiber and carries with it 2.6g of protein. They’re a great on-the-go snack for you and your family.

Yield: 18 golf-ball-sized balls

Ingredients

  • 1 cup raw almonds
  • 20 medjool dates, pitted
  • 1/2 cup ground flax
  • 1/2 cup raisins
  • 12 dried apricots
  • 1/4 cup unsweetened coconut
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon all spice

Directions

  1. Place the almonds in the bowl of your food processor and pulse using the “S” blade until chunky. About three 5 second pulses.
  2. Add remaining ingredients and process until the fruit crumbles and mashes with the nuts.
  3. Check to see if mixture is done by pressing it together. If it sticks and there are no date pieces, get ready to roll!
  4. Roll mixture into 18 golf-ball-sized balls. Wrap in plastic wrap for quick access for lunches, or place in a bag and store in the freezer.

I whipped these up on Thursday as I was packing up my things for my vacation. I’d realized I didn’t have enough LARABARs to get me through the week, so I just started throwing stuff in the food processor until I liked the taste of the mix.

The recipe makes 18 so you can make, throw in a bag, freeze, and nibble on for weeks to come.

My plan: if no one wants to be my meditation partner, I’ll bribe them with these.

:P

I hoped you enjoyed Kristina’s blackberry crackers post. I have a couple more fabulous ladies to introduce you to before I’m back on Wednesday.

I can’t wait to come back and share my journey with you all!

See you soon

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Comments | Leave Your Comment

    • Hi Diane – this recipe calls for shredded coconut. Enjoy!

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