Memorial Day weekend is coming, bringing with it lots and lots and LOTS of food. And I don’t know what it’s like where you’re at, but here it’s in the 90s already! And you know what that means…pools. And lakes. And…bikinis. Yes, it’s already swimsuit season! Yikes! Are you ready?!? It kinda snuck up on me, I gotta admit, but I am trying to incorporate more and more natural sweets (as in honey, fruits, etc) into our diet so we don’t look like the michelin man when we bare it all at the first water-type event this year. Of course, can’t do anything about the whiteness (trying to avoid that pesky skin caner) but we CAN do something about the shape of our bodies and our overall health!
(Sorry, little peptalk for myself there. Ahem. Ok, back to the recipe…)
If you are watching what goes in your mouth this weekend (like me and my husband) and are kinda scared about the next 72 hours of festivities and merriment, may I suggest these Honey Almond Date Balls as a sweet and healthy alternative? You might want to double or triple the batch because once people taste them, they will want more. Seriously. Jeremy doesn’t even like coconut and he LOVES these things. I left the recipe alone for the most part except instead of rolling the balls in more almonds, I rolled them in unsweetened coconut.
We love ’em.
We’ve made a double batch for this weekend.
We’re ready to battle the crazy food war.
BRING IT.
Original recipe by David Lieberman
- 1 c. Raw Almonds (do 2 cups if you plan on rolling the balls in almonds)
- 2 c. Pitted Dates, preferably Medjool
- ¼ c. Raw Honey
- ⅓ c. Dried, Unsweetened Shredded Coconut
- Preheat oven to 350 degrees.
- Grind almonds in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
- Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. And the almonds and honey to the dates. Mix together until evenly incorporated.
- Using a damp washcloth to dampen your hands periodically, for the mixture into 1" balls and roll in the coconut.
- Store in an air-tight container at room temperature for a few days or transfer to the fridge and they will keep for a couple of weeks.
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