Have you boarded the turmeric train to lower inflammation? The health world obsesses over this super spice, and for good reason. Turmeric contains a powerful polyphenol compound, curcumin, which exhibits antioxidant and anti-inflammatory properties. Researchers confirm that curcumin has many biological activities, not all of which are fully understood. What researchers do know is that anyone who wants to manage inflammation can benefit from more turmeric in their life.
Turmeric deserves high praise, but it isn’t the only ingredient in these energy balls. Lemon provides a zesty flare to these energy balls, which are great for filling up between meals. Additionally, lemons supply the body with vitamin C, an integral nutrient for immunity and collagen production. You can’t have energy without some protein and fiber, though. These energy balls contain both almonds and oats, both of which contain plant-based proteins, fiber, and essential minerals, including copper, manganese, magnesium, and phosphorus.
One thing to note is that these lemon turmeric energy balls contain both lemon juice and lemon zest. Adding lemon zest to a recipe can accentuate the flavors of other ingredients, and it helps to balance the sweetness of the dates in this recipe. The best move is to zest the lemons prior to juicing them. If you try to zest your lemons after you juice them, you will cry out of frustration. Good luck making these healthy snacks!
- Prep Time:15m
- Total Time:15m
- Category: Appetizers & Snacks, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 12 Medjool dates, pitted
- 1 c gluten-free rolled oats
- 1/2 c almonds
- 1 tbsp. chia seeds
- 4 tbsp. freshly squeezed lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- 1 tsp. turmeric powder
- Pinch of black pepper
- 1/2 c unsweetened shredded coconut (for dusting)
Instructions
- Soak the dates in hot water for a couple minutes and then drain the water. Add the soaked dates to the food processor along with the rest of the ingredients, except for the shredded coconut, and process until you get a dough-like consistency.
- You will most likely need to stop blending, scrape down the sides of the processor bowl, and continue blending to fully incorporate the ingredients.
- Line a baking sheet with parchment paper and get ready to make the balls. Wet your hands and form bite-size balls with your hands from the blended mixture. Put the balls on the baking sheet and then freeze for 20 minutes.
- Pour the shredded coconut onto a plate and then remove the energy balls from the freezer. Roll them in the shredded coconut, place them back on the baking sheet, and then freezer for another 30 minutes.
- Remove from the fridge to enjoy. Store leftover balls in an airtight container in the fridge for up to two weeks.
