Sugar-free cinnamon balls
Difficulty
Easy 👌15
min.
Preparation
15
min.
Baking
0
min.
Resting
Ingredients
| 140 g | dates (pitted) |
| 100 g | rolled oats |
| 70 g | ground hazelnuts |
| 40 g | linseeds |
| 2 tsp | cinnamon |
| ½ tsp | salt |
| 1½ tbsp | coconut oil |
| hazelnuts for garnishing |
Metric
Imperial
How-To Videos
Utensils
- oven
- large bowl
- food processor
- baking sheet
- parchment paper
Nutrition per serving
Cal
104
104
Protein
2 g
2 g
Fat
6 g
6 g
Carb
10 g
10 g
Step 1/4
- 140 g dates
- oven
- large bowl
Pre-heat oven to 180°C/ 350°F. Soak dates in a bowl of water for approx. 5 min.
Step 2/4
- 100 g rolled oats
- 70 g ground hazelnuts
- 40 g linseeds
- 2 tsp cinnamon
- ½ tsp salt
- large bowl
Add oats, ground hazelnuts, linseeds, cinnamon, and salt to bowl.
Step 3/4
- 1½ tbsp coconut oil
- food processor
Add half of dry mixture with dates and coconut oil to food processor. Blend, then add to remaining half of dry mixture and stir to combine. Knead into a dough.
Step 4/4
- hazelnuts for garnishing
- baking sheet
- parchment paper
Form small balls of dough and place on a parchment-lined baking sheet. Lightly press 1 hazelnut into the top of each ball. Place in oven at 180°C/350°F and bake for approx. 15 min. Set aside to cool. Enjoy!
in Berlin