1 cup dates, pitted and soaked in water for 1 hour in the refrigerator
¼ cup flax, ground
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons plant-based vanilla or plain protein powder
⅓ cup gluten-free oats
¼ cup vegan miniature chocolate chips
Toast the flours by placing both in a nonstick pan over medium heat. Flatten into an even layer in the pan and let heat for 1-2 minutes. Stir continuously until the flour has a warm toasty aroma and appears with a slightly toasted color.
In a high-powered blender or food processor blend the coconut and coconut oil until smooth like butter.
Add cashew butter, blend until smooth. Spoon into a large bowl.
Drain the dates and blend until paste forms. If it's too thick add a few teaspoons of water. It does not have to be completely smooth. Fold into cashew butter mixture.
Fold in flax, salt, vanilla and protein powder and stir until well combined.
Stir in both flours.
Add oats and chocolate chips.
Scoop out 1 tablespoon at a time and roll into bite-size balls. OPTION: Line a baking dish with parchment and pat into dish, chill and slice into squares.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.