Ingredients

• Ingredients 185g (one heaping cup) of dried, pitted dates 2 tablespoons of sesame seeds 25g (1/4 cup) of pistachios Juice of 1/3 lemon 2 tablespoons of agave syrup 30g (1/3 cup) of gluten-free rolled oats 2 teaspoons of Pulsin’ Organic Sunflower Protein Powder (or your favorite protein powder)

Preparation

• Preparation After struggling with undiagnosed chronic pain for months, Michaella Mazzoni turned to food for healing. Michaella’s kitchen is a food blog with recipes which are all refined sugar free. All the recipes are wholesome, healthy and easily replicated in reader’s homes without expensive equipment or hard to find ingredients. Michaella Mazzoni Method Preheat your oven to 180 degrees Celsius. Line a baking tray with parchment paper and evenly spread out the oats. Place in the oven on the middle tray for about 5-7 minutes or until the oats become golden brown in colour. While the oats are happily toasting away, start to chop the dates until they become a paste like consistency. Roughly chop the pistachios. Next, mix together the chopped dates with the agave syrup, seeds, pistachios and protein powder. Lastly, stir in the toasted oats and the fresh lemon juice. Roll the mixture together into balls and store in the fridge in an air tight container. Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.