This might just be my favorite recipe so far. Yeah, it even tops the peanut butter banana cream pie blizzard… and that’s really saying something.
Full disclosure, I ate about 5 of these in one sitting because they’re that good. The best thing about these is that you can easily store them and take one to-go when you’re in a hurry. Over the summer, I made a double batch of these every week.
I give all creative credit to Lee From America, my absolute favorite Instagrammer. She created a fantastic recipe for coconut butter fat balls and despite absolutely loving the recipe, I wanted to put my own spin on them. I cut out a few ingredients and simplified the steps a bit.
Of course, this recipe wouldn’t be complete without a recipe video. I hope you guys enjoy these because (especially in college) these are almost impossible to keep up with. Finding the time to edit videos during the week is beyond difficult. But it is what I love, so I do it anyways.
- ½ cup walnuts
- 6 medjool dates, pitted
- ¼ cup coconut butter
- 1 Tablespoon pumpkin seeds
- 2 Tablespoons hemp seeds
- sprinkle of sea salt
- Pulse all ingredients until crumbly texture.
- Roll into 1-inch balls.
- Store in an airtight container in the refrigerator for up to 2 weeks.
