Cheesecake Date Balls
Okay, so they’re not really cheesecake. In fact, they don’t have any cheese in them at all but for some reason, the mix of lemon juice, lemon zest and poppy seeds makes everyone who tastes them think they’re eating a cheesecake flavoured date ball. I like to think of them as a healthy mineral-rich treat that could satisfy any sweet craving, including cheesecake. They last in the fridge for up to 3 weeks and in the freezer for up to 6 months so make a big batch and have them ready and waiting for when the craving hits.
For my patients on calorie-controlled meal plans:
1 seving (2 date balls)=
1 fruit serving
1 fat serving
100g fresh pitted dates (if using dry dates, first rehydrate by soaking in water and then measure out 100g)
Juice of 1 lemon
Zest of 1 lemon
1 tsp vanilla essence
1 1/2 cup whole-grain flour of choice (I use a mix of oat flour, rye flour and almond flour. For some types of flour you may need a bit more or less than this so pour in slowly)
For dusting: 1/4 cup toasted poppy seeds + 1/4 cup desiccated coconut
Add the pitted dates, lemon juice, zest, vanilla essence and 1/2 cup flour into your food processor. Process on low until well mixed.
Slowly add in the rest of the flour and continue processing on low until the batter begins to form a solid ball of dough.
Break a piece of batter off and try roll it into a ball. If you find it’s too sticky, keep adding more flour and processing until the balls rolls easily without sticking your hands .
Roll the batter into 20 equal sized balls. Dust with poppy seeds and desiccated coconut and store in an airtight container in the fridge or freezer.