Recipe of the week: Whitney’s Famous Powerballs
Hello, and welcome to The Shared Plate blog!
By now hopefully you have had a chance to check out some of the services offered by The Shared Plate on the website, which include personal chef services as well as catering for small dinners and parties. If you haven’t, you can learn more about those services here.
For those who have come here seeking recipe inspiration, menu planning ideas and posts about natural food and wellness, you have come to the right place. While I am thrilled to be cooking up nutrient packed, delicious, homemade meals for my personal chef clients, I am equally excited to share my natural foods knowledge, culinary explorations and real food recipes via this blog. It is truly a long time coming.
To kick things off, I’m going to share one of my all time favorite recipes with you all: My famous (and addictive) chocolate peanut butter powerballs.
Drum roll please . . .
Yields approximately 16 balls.
My family’s favorite healthy snack, Powerballs are a healthy, nutrient rich, whole food alternative to store bought energy bars that are loaded with harmful additives, sugar, toxic oils and preservatives. Unlike these store bought faux healthy snacks, Powerballs include no refined sugar, are packed with fiber and healthy fats from the Chia seeds and coconut oil, and loads of high quality protein from the peanut powder and hemp seeds. A wonderful snack when you are on the go, after a workout or are simply craving a delicious sweet bite. The original recipe includes oats but can easily be made paleo (grain-free substitutions are listed). Powerballs last approximately 2 weeks in the refrigerator. Enjoy!
- 1 lbs. box Medjool dates, pits removed
- 1.5 cups oats (or 1.5 cups finely shredded unsweetened coconut flakes for paleo version)
- 1⁄4 cup coconut oil
- 1⁄4 cup plus 1 tbsp. peanut powder *(see note)
- 3 tbps. raw cacao powder
- 2 tbsp. pure vanilla extract
- 2 tbsp. chia seeds
- 1⁄4 cup unsweetened coconut flakes
- 1⁄4 cup sunflower seeds (or any nut of choice)
- 2 or more tbsp. of water (if necessary)
- Line one baking sheet with parchment paper. Set aside.
- Place sunflower seeds and coconut flakes into food processor (or vitamix) for about 20 seconds or until roughly blended.
- Place mixture into a small bowl and set aside.
- If you are using the same food processor to make the Powerballs, clean and dry before proceeding.
- Remove pits from Medjool dates and place in food processor.
- Next, add oats to food processor.
- Process Medjool dates and oats for about 1 minute or until mixture becomes well blended and crumbly in texture.
- In a small saucepan, melt coconut oil over medium-low heat. Once melted, turn heat to low to ensure oil remains melted.
- Stir peanut powder, cacao powder and vanilla into the coconut oil. Keep heat on low.
- Sprinkle chia seeds into food processor.
- Add melted coconut oil mixture to food processor. Distribute as evenly as possible over the blended dates and oats.
- Blend everything for about 2 minutes or until a ball starts to form, creating your dough.
- If you began with dry Medjool dates, you may need to add water at this point to get your dough to form. If at this point your dough is still crumbly and is not forming a ball in your food processor, add water 1 tbsp at a time and blend until dough starts to form.
- Place your parchment lined baking sheet next to food processor.
- Place your bowl of blended coconut flake and sunflower seeds next to the food processor.
- With clean hands, form balls approximately 1.5 inches in diameter (Or any size/shape you like. These are very forgiving.)
- Roll each ball in the coconut/sunflower seed mixture until fully coated and place on baking sheet.
- Once finished, place baking sheet in refrigerator for about 20 minutes to allow powerballs to become firm.
- Or eat immediately.
*Note: Peanut Powder is a low fat alternative to full fat peanut butter. Make sure to use an organic, Non-GMO brand such as Betty Lou’s Just Great Stuff.