Call me crazy, but whenever I used to think of sunbutter, I always thought of a kid with a peanut allergy that couldn’t enjoy the lovely world of peanut butter. I had no interest in trying sunbutter because I thought, how can anything compare to almond butter, peanut butter, or cashew butter? Well, I am happy to admit that I was wrong.
Sunbutter has a wonderful, rich flavor that goes exceptionally well with (toasted) oats. If you’ve been looking for an excuse to try sunbutter, this is the recipe for you! I’m definitely hooked.
Call them workout fuel, call them a study snack, or call them breakfast! These energy balls are perfect for people that are on the go and need an extra punch of nutrition.
2 tbsp of sunbutter has so much nutrition!
- 197 Calories
- 7.5 g Carbohydrates (1.8 g fiber, 3.4 g sugar)
- 17.7 g Fat (12 g omega 6, 12.5 g monounsaturated fat, 3.1 g polyunsaturated fat, 1.5 g saturated fat)
- 5.5 g Protein
- 49% Vitamin E
- B Vitamins (Folate, B3, B6, B5, B2, B1)
- 61% Selenium
- 57% Copper
- 37% Manganese
- 32% Magnesium
- 30% Phosphorus
- 20% Zinc
- 7% Iron
- 4% Potassium
- 7% Sodium
- 2% Calcium
- 1 cup (212g) pitted medjool dates
- 4 tbsp (64g) sunbutter
- 2 tbsp (20g) hemp seeds, separated (half reserved to roll the balls in afterwards)
- ⅔ (90g) cup gluten free old fashioned rolled oats
- Pulse dates in a food processor until they form a paste. You'll know a paste has formed once the dates start to form a ball.*
- Pour your oats onto a baking sheet. Broil for 1-2 minutes, or until golden brown.** Short on time? No need to toast them, but toasted oats provide extra flavor!
- Add oats, hemp seeds and sunbutter to the food processor and pulse until combined.
- Roll mixture into 1-inch balls using your hands and a cookie scoop or a tablespoon. Roll each ball in more hemp seeds.
- Enjoy immediately or store in the refrigerator for up to one week or the freezer for longer.
**If you don't have a broiler, you can toast the oats in the oven at 400 F for about 10 minutes, or until golden brown.