Dates are rich in natural sugars giving a quick hit of energy for those sluggish moments, whilst oats are full of soluble fibre, encouraging the gradual release of energy from food which sustained your energy for longer. Walnuts, pecans, peanuts and flaxseed are high in protein and essential fatty acids, both of which encourage feelings of satiety to keep those hunger pangs at bay.
18 medjool dates, stones removed
50g walnuts, finely chopped
50g pecans, finely chopped
150g peanut butter
50g coconut oil, melted
3 tbsp desiccated coconut, 150g extra for coating
250g gluten free oats
2 tbsp agave syrup
1 tsp sea salt
30 freeze dried raspberries
Place the 150g of desiccated coconut into medium sized frying pan and gently heat until the coconut turns golden brown (keep an eye on it as it can quickly burn). Remove from heat and decant into a wide bowl.
Roughly chop the dates and put them into a small saucepan with a splash of water. Gently heat, stirring continuously, until the dates turn into a paste. Set to one side.
Place the oats, flaxseed, coconut, raspberries, salt and nuts into a medium sized bowl.
Add the agave syrup, peanut butter, coconut oil and mix until thoroughly combined and a dough is formed.
Using a teaspoon, scoop out some of the dough mix and roll between the palms of your hands to form a ball. Pop the ball into the bowl of toasted coconut and roll
the ball around to evenly coat in the coconut. Repeat this with the remaining dough until all the mixture has been used.
They can be stored in an airtight container for up to 10 days.
Alternatively, pop them into the freezer and take out to defrost for an hour at room temperature.
CNM recommends the use of organic ingredients
This recipe is by Francesca Klottrup, a chef and nutritionist, who lectures on the CNM Natural Chef and Vegan Natural Chef Diploma training at the College of
Naturopathic Medicine. https://www.naturopathy-uk.com/courses-eu/courses-natural-chef/
Photograph by Juliet Klottrup