Pecan Date Protein Balls

Ingredients:

1/2 cup Gluten Free Rolled Oats

1/2 cup Gluten Free Quick Oats

1/4 cup GF Steel Cut Groats

1 tbsp sea salt

1/2 Vanilla Grass-Fed Collagen Protein Powder

2 Tbsp Prebiotic Fiber

• optional 2 tsp Maca Powder

• optional 2 tsp Adaptogen Powder

1/2 cup Cashew Butter (can substitute other nut/seed butter like sunflower).

5 Tbsp Coconut Oil, melted

1/4 - 1/2 cup Dried Dates (pits removed), finely chopped

1/2 - 3/4 cup Raw Pecans, chopped

How To:

In a large bowl, combine dry ingredients. Add pecans and dates and fully incorporate.

In a small measuring cup, melt coconut oil. Then add 1/2 cup cashew butter (or other nut butter). Using a hand mixer or food processor completely combine.

Add butter mixture to the dry ingredients to form a batter. If the batter is too dry add 1-2 tbsp warm water. The batter should be firm and hold shape when rolled.

Using a cookie scoop or large tbsp spoon, gather batter and form into a ball and place on parchment lined baking sheet. Once done rolling, allow balls to set for 10-15 minutes in the fridge.

Store balls in am air-tight container. Balls will remain good for 2-3 weeks.