Retro date ball revival – (ditching the sugar and NOT hitting the wall).

dateballs8Bonk” is a cycling term , also known as “hitting the wall“. It means you’ve run out of energy due to glycogen depletion (glycogen is the fuel that’s stored in your muscles).

Endurance athletes who skimp on food or hydration often bonk and need rest, H²O and high-carb foods to recover. Side effects vary but can mean serious muscle cramping and mental fogginess.*

Snacking on these super crunchy date balls are just the thing to curb the risk as they are crammed full of protein; vitamins; iron; potassium and magnesium as well as loads of other nutritional goodies and are low in sodium and cholesterol.

Sounds good already, hey? On top of that and they are also gluten- and refined sugar free. Did I mention super yummy, chewy, crunchy, and sweet all in one bite?

PLEASE NOTE: I am aware that  my method of toasting the millet might seem a little unorthodox, but after LOTS of experimenting, I find it the best way to achieve a super crunch, while still half-cooking the millet in the shortest time possible.

date 14.jpg

What you need:

  • 2 cups soft dates – pitted
  • ½ cup strong rooibos tea / boiling water
  • 2 Tbl coconut oil
  • ½ cup millet
  • ¼ cup boiling water
  • 1 cup chopped dried fruit  (I use a mix of dried apricot and apple)
  • ½ cup desiccated coconut
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  •  To coat: coconut shards / raw cacao powder / crushed nuts / seeds.

Here is how:

  1. Pour the tea / boiling water over the dates and set aside.
  2. Heat 1 Tbl coconut oil in a large pan until VERY HOT.
  3. Pour the millet into the pan and turn down the heat to medium.
  4. Shake and stir and swirl the millet around until they start changing colour – about 5 minutes. Keep them moving, as they burn very easily. (The pretty little groups they form while toasting reminds me very much of the kaleidoscopes we had as kids. Do you see that? If you don’t see pictures forming or even remotely understand what I am talking about or where born after 1975, don’t worry about it..just keep swirling)
  5. Once they are lightly toasted, pour ¼ cup boiling water into the pan. Immediately cover with a lid and listen. As soon as the sizzling stop, remove the lid and stir and shake once again until the grains are completely dry. You will start getting that toasty smell..hmm..If you think they are dry enough, shake and stir for another two minutes just to be sure ;- ). They have to be completely dry to remain crunchy.
  6. Set aside to cool.
  7. Place the dates with their soaking liquid and 1 Tbl coconut oil in a food processor and blitz until smooth.
  8. Mix together the date puree, coconut, chopped dried fruit, vanilla, cinnamon and cooled millet.
  9. Refrigerate / freeze for 30 minutes to firm up.
  10.  Remove from the freezer / fridge and roll into truffle sized balls
  11. Roll around in raw cacao powder / coconut shards / coating of your choice.
  12. Refrigerate for 30 minutes.

Keeps up to 5 days in the fridge

-makes 24 amazing little balls-


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