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SCD Peanut Butter Coconut Date Engery Balls

SCD Peanut Butter-Coconut Engery Balls

Course Snack
Keyword crohns diet, gluten free, grain free, scd diet, specific carbohydrate diet
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 balls
Author Sherry Lipp

Ingredients

  • 12 Medjool Dates
  • ½ cup dry roasted Spanish peanuts If roasting your own peanuts - see instructions below
  • ¼ cup raw cashews
  • ¼ cup shredded coconut (make sure unsweetened with nothing added)
  • 1 Tbsp shredded coconut for rolling balls in (optional)

Roasted Peanuts

  • 2 cups Spanish Peanuts shelled (or you can roast in shell and then shell) This will be more than you need for this recipe, but you can use to make peanut butter or in other recipes
  • ½ tsp salt (optional)

Instructions

  1. Remove pits from dates and roughly chop

  2. All chopped dates, peanuts, cashews, and ¼ cup shredded coconut to food processor

  3. Process on high speed for 3 - 5 minutes until mixture forms a ball - be patient!

  4. Scoop small spoonfulls of the mxture and roll into ½" - 1" balls

  5. Rolls balls in shredded coconut to coat

  6. Store in refrigerator or freezer

Roasted Peanuts

  1. Heat oven to 350F°

  2. Line shallow baking pan or cookie sheet with parchment paper

  3. Spread peanuts in an even layer in the pan

  4. Bake for 15 - 20 minuts for shelled nuts or 20 - 25 minuts for peanuts still in the shell

  5. Allow them to cool for at least 10 minutes before using - nuts will continue to cook for a few minutes when they are outside the oven