Photography & Recipe by Sarah Lee Design by Gary Parker & Leticia Nguyen

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ingredients_sea_stoke_nut_balls
  • – 20 pitted dates
  • – 2 cups of raw almonds
  • – 1/2 cup of raw pumpkin seeds (or any other seeds you have on hand)
  • – 1/2 cup of flax seeds
  • – 1/2 cup of shelled hemp seeds
  • – 1/2 cup of carob powder or cacao powder
  • – 1/8 cup of raw honey or pure maple syrup
  • – 2 tbsp coconut oil

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1. Process the seeds in a food processor or coffee grinder. Keep processing until they have a flour-like appearance.

2. Put the nuts in a food processor. Blend enough so they are chopped up.

3. Add the pitted dates, cacao, and honey to the bowl of blended seeds and nuts. Mix it up. Place manageable amounts in your food processor and process until you get a dry, yet doughy consistency that you can shape with your hands. These aren’t supposed to come out gooey or wet. If they are, add more nuts or blended seeds.

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4. Grab a palm-sized amount, compress, and roll into balls. You could then roll these in hemp seeds or coconut shreds for better presentation.

5. Refrigerate in airtight container for up to 1 month. They can also be frozen.

Feel free to create variations of the recipe with any of the following ingredients:

Nuts: almonds, walnuts, cashews, pistachios, brazil nuts. Seeds: chia, hemp, pumpkin, flax, sesame, sunflower Fillers: any dried fruit, goji berries, cacao nibs, coffee grounds Flavourings: carob, cacao, vanilla, cinnamon, ginger, cayenne pepper

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To see more of Sarah Lee’s stunning underwater photography, head to her website here.