Date Pecan Energy Balls

This recipe is adapted from Cynthia Lair’s book Feeding the Young Athlete. It makes a delicious whole food treat or granola bar substitute, and can be a great snack during the day. The miso adds salt and probiotic bacteria, along with protein, making it a more balanced food.

Prep time: 20 mintues
Serves: 10- 1” balls

Ingredients:
¾ cup pecans
½ cup pitted dates, chopped
½ tsp orange zest (optional)
Pinch of sea salt
¼ tsp cinnamon
1 tsp miso (optional)
¼ cup shredded coconut
2 Tbsp sesame seeds (optional)
Equipment: food processor

Instructions:
1. Preheat oven to 300 degrees F. Place the pecans on a cookie sheet, and toast for 10-20 minutes until toasty, stirring half way through.
2. Place the toasted pecans and all the other ingredients (except coconut) in a food processor, and blend until evenly minced and blended.
3. Mix the coconut and sesame seeds on a medium plate- set aside.
4. Using moist hands, roll the mixtures into 1 inch balls, and then roll in the coconut/sesame seed mixture. Can stay at room temperature (covered) for up to two days; refrigerate for up to 1 week.