A Recipe for Fall

Banana Date Energy Balls | By Chef Calry “Big City” Gould

Serves 12

Ingredients
2 large ripe bananas, peeled
½ cup packed, pitted Medjool dates, soaked for 15 mins first, until soft
¼ cup virgin coconut oil
1 tsp pure vanilla extract
1 tsp cinnamon
1 tsp baking powder
¼ tsp salt
2 cups gluten-free rolled oats, divided (any rolled oats will work)

Preparation
Preheat the oven to 350 F and line a large baking sheet with parchment paper.

Add bananas, dates, coconut oil, and vanilla into a food processor. Process until smooth.

Add in the cinnamon, baking powder, and salt and process again until combined. Add in 1½ cups of the rolled oats and process for only 4-5 seconds in order to roughly chop oats.

Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining ½ cup rolled oats.

Spoon 2 Tbsp onto the parchment (you can roll into balls or leave free form). Do not press down on the dough to flatten. Bake balls for 10 minutes, flip the balls over, and bake for another 7-9 minutes until golden brown on the bottom.

Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Store in the freezer and enjoy before, during or after your next adventure!

Want more easy recipes to fuel your fall fun? Purchase a hard copy of our cookbook in our FD Store, or you can download the free e-book edition we’re happy to share with our community.