Vanilla Superseed Protein Energy Scoops

Vegan, gluten-free, nut-free, soy-free

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These nut-free energy scoops are the perfect snack when you're feeling famished and can't wait until your next meal! I love having them on hand for early mornings when I wake up hungry, but don't have time to prepare my breakfast until my daughter is looked after. Even though these scoops are completely nut-free, their flavour is reminiscent of peanut butter thanks to the roasted sunflower seeds, and delightful, nutty combination of sesame and hemp seeds. If you are short on time, though, feel free to skip toasting the sunflower seeds. The scoops will still taste great, they just won't be quite as nutty tasting.

Yield
14 large scoops
Prep Time
15 Minutes
Cook time
0 Minutes
Chill time
15 minutes
Total Time
15 Minutes

Ingredients:

For the wet ingredients:
  • Packed 1/3 cup (75 g) pitted Medjool dates*
  • 1/3 cup (80 g) smooth sunflower seed butter**
  • 1/4 cup (80 g) pure maple syrup
  • 1 tablespoon (15 mL) softened coconut oil
  • 1 tablespoon (15 mL) water, or as needed
For the dry ingredients:
  • 3/4 cup (115 g) sunflower seeds
  • 3/4 cup (75 g) gluten-free rolled oats
  • 1/2 cup (70 g) hemp hearts
  • 1/4 cup (40 g) sesame seeds
  • 1 teaspoon pure vanilla bean powder or 2 seeded vanilla beans
  • 1/4 teaspoon pink Himalayan salt or fine sea salt
For the topping:
  • 1/3 cup non-dairy chocolate chips (Enjoy Life brand is soy-free)
  • 1 teaspoon virgin coconut oil
  • Sesame seeds, for garnish

Directions:

  1. Preheat the oven to 350°F. Spread the sunflower seeds onto a small baking sheet in an even layer.
  2. Toast the sunflower seeds for 5 to 9 minutes, until lightly golden.
  3. Add the wet ingredients into a food processor (pitted dates, sunflower seed butter, maple syrup, and coconut oil). Process until almost smooth, about 30 to 60 seconds.
  4. Now add the dry ingredients (sunflower seeds, rolled oats, hemp hearts, sesame seeds, vanilla powder, and salt). Process until the mixture comes together. Add the water, if desired, and process again. The mixture should easily stick together when pressed between your fingers.
  5. Line a large plate with parchment paper. Using a 30 mL retractable ice cream scoop, scoop the dough and gently press it into the scoop (it's ok if some excess dough hangs over the sides of the scoop). Release the dough onto the plate, flat side down. Dip the scoop into water, shake off the excess, and scoop the next one. Repeat this process until all the dough is used up. You should have around 14 large scoops. Place the plate with the scoops in the freezer, uncovered, while you prepare the chocolate.
  6. Add the chocolate and oil into a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth. Remove the scoops from the freezer and drizzle the chocolate onto each. You can top each scoop with some sesame seeds, if you'd like.
  7. Chill the scoops in the freezer for 15 minutes, or until the chocolate hardens. Serve and enjoy!
  8. Store the scoops in an airtight container in the freezer for up to 1 month, or in the fridge for up to 4 to 5 days.
  • * It helps to use soft, fresh dates in this recipe. If yours are a bit on the firm side, soak them in boiling water for 15 to 30 minutes, and drain well before you begin.
  • ** I recommend using Sunbutter brand of sunflower seed butter. It's super smooth and not too thick.
  • If you don't have a retractable ice cream scoop, feel free to shape the dough into balls!

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