Line a baking sheet with parchment paper. Use a teaspoon or melon baller to scoop dough out; roll it between your hands to form bite-sized balls. Place date balls on the lined baking sheet and freeze for an hour. Store balls in a sealed container in the refrigerator for a week, or in the freezer for three months.
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Homemade Fruit and Nut Bars
1 cup dried unsweetened cherries, cranberries or blueberries
1/2 cup Medjool dates, pitted
1 cup raw almonds, peanuts, walnuts or pistachios
Place fruit and dates in a large food processor fitted with the "S" blade, and process until a sticky dough forms. Dump nuts into processor and blitz until the nuts are broken down.
Line a baking sheet with parchment paper. Dump the batter onto the parchment paper, and press the dough into a bar-like shape. Once the dough is pretty even in thickness, cut into eight bars. Separate the bars, wrap each individually in parchment paper, and store them in a sealed container in the refrigerator. These bars are fine if stored at room temperature for a day or two, so they're perfect to put in your gym bag for that after-work strength training session.
Clean Eating "Kettle" Corn With Nuts
1/2 cup unpopped popcorn kernels
1/4 cup olive oil
1/4 cup Sucanat
1/2 teaspoon sea salt, divided
1 cup raw peanuts or almonds
2 tablespoons maple syrup
Preheat oven to 350 degrees F. Spread nuts out on a baking sheet, sprinkle with 1/4 teaspoon salt, and drizzle with maple syrup. Toast nuts until lightly browned, tossing frequently to prevent burning.
Heat the olive oil in a large pot over medium heat. Once hot, stir in the Sucanat and popcorn. Cover and shake pot constantly to keep the sugar from burning. Once the popping slows to one pop every 2 to 3 seconds, remove pot from heat, and continue to shake until popping stops. Pour into a large bowl. Toss popcorn with maple-glazed nuts. Stir occasionally to break up large clumps until popcorn cools.
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