Bites. Balls. Truffles. Bliss balls. Date balls. Energy balls. Little spheres of snacking. Little orbs of awesome. I never know what to name recipes like this. Bites are really for teeth. Truffles are really for chocolate. I once called them Cake Un-Pops, but that takes too much explaining. Balls is the most accurate description, but not very appetizing. I usually opt for bites, but today bliss balls just felt better because they are lemon bliss.
I love these little hard-to-name nibbles, because they are fast, throw-it-all-in-a-food-processor easy, only require 5 (maybe 6) ingredients, and are completely fruit sweetened!
Let’s talk about millet for a minute.
– It’s a tiny little gluten-free
– It’s easy to digest
– It’s alkaline in the body
– The texture is similar to quinoa, but I find the taste to be much more mild
– It delivers 6 grams of protein per cup
– It’s yellow, perfect for lemon related things!
That last one is the main reason we’re using it in this recipe. Turning yesterday’s leftover whole grains into today’s sweet snacks since…well…now!Print
- 1 cup pitted Medjool dates (about 12)
- 1 cup cooked millet
- 1 cup oat flour
- Juice of 1/2 a lemon
- Zest of 1 lemon
- Optional: 2 tbsps coconut milk powder
- Combine everything except the coconut milk powder in a food processor.
- Process until it clumps together.
- Roll into 12 balls.
- Roll each in the coconut milk powder (or shredded coconut).
- Refrigerate for at least 2 hours until firm. Keep in the fridge.