It’s Day 3, the final day, of HEALTHY SWEET TREATS WEEKEND!!! Today’s treat is reminiscing on a cookie that my sisters and I used to have at my grandmother’s house… Speculaas cookies!
For those that haven’t heard of these cookies before, Speculaas cookies are a traditional spiced Dutch cookie that are made in these incredibly intricate molds. The cookies can be made in the shape of highly detailed windmills, traditionally dressed Dutch people, animals, etc. Even better than that, these cookies are flavored with spices like cinnamon, nutmeg, and cardamom.
The flavors of these cookies bring back so many memories. It reminds me of visiting my grandmother in Melbourne, spending time with my extended family, and of the beginning of the school holidays. Also, it’s the ultimate Holiday flavor! I mean, how can you go wrong with a sweet cookie with extra warming spices?!
I wanted to make a healthier version of these cookies but also turn them into something I could eat every day. Protein balls were the perfect choice! Now these treats not only taste amazing, but they also are nourishing for your body and give you fuel to get you through the day.
For these protein balls, I added pecans, a nod to where I currently live. The pecans give an amazing creamy texture, which also helps to bind the protein balls together. Plus the flavor of the pecans is a great compliment to the Speculaas spices.
These protein balls are so easy to make too! You can whip these up in about 15 minutes, then keep them in the fridge to snack on all week.
- 1 cup pitted Medjool dates
- 3/4 cup pecans
- 1 scoop vanilla protein powder (I like Vega brand)
- 3/4 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/8 tsp Himalayan pink salt
- 2 tbsp water
Add dates to a high speed blender or food processor and blend till a paste or ball forms.
Add in remaining ingredients, except water. Blend till well combined. If the mixture will not stick together when pressed between your fingers, add water, 1 tbsp at a time, blending between each addition, until the mixture sticks together.
Scoop up a tablespoon of the mixture, then roll into a ball. Continue until the mixture is used up.
Store protein balls in an airtight container in the fridge for up to a week.
If your dates are not soft, soak in warm water for about 10 mins then drain before blending.
Kosher salt or table salt can be used in place of the Himalayan pink salt.