Raw & Gluten Free “Donut Holes”

Well it snowed for about 12 hours today. I was able to make it to one client but even that was pushing it. So I had a bunch of downtime today, which was nice. I got to have a long workout, take a shower long enough to shave my legs, shoveled out our walk way and my car and I caught up on all workout and nutrition plans for clients. I have probably had 10 cups of loose leaf tea as well. Now that I think of it, I accomplished quite a bit. I share all this because I like to bore you, so lets talk “Donut Holes” (heavy on the nuts, sans dough).

I recently inherited my mom’s super retro food processor. While my boyfriend says is sounds like a lawnmower, I love it. It works well and it has a little sentimental value. Apparently my mom made all my baby food in this bad boy Oyster.

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These little protein bites are slightly sweet and packed with protein and fiber. I wouldn’t put them in the dessert category because they lack the decadence I demand in a dessert. I would call them the perfect pre workout snack or addition to breakfast.

Here is what you will need:
• ¾ cup of almonds
• 12 pitted dates
• 2 tbsp of peanut butter
• 1 tbsp chocolate protein powder
• 2 tbsp of chocolate tahini

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My favorite chocolate tahini. Just 2g of sugar!

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First place almonds in a food processor or vita-mix. Process until you have an almond meal consistency. Move your meal to a mixing bowl. Process your dates for about 30 seconds or until you have a sticky paste. Add the rest of the ingredients including the almond meal to your date paste. Pulse continuously as needed until you everything is combined. Move your “dough” back to the mixing bowl to roll into tablespoon sized balls. I keep my donut holes in the refrigerator but they are perfectly fine covered at room temperature.

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Almonds post processing

If you want to make these a little more dessert like you can add some mini chocolate chips. You may find you need a little honey to help the chips stick.

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Enjoy!

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