Sprouts for breakfast, sprouts for lunch, sprouts for dinner—but what about sprouts for dessert?! Get excited to discover your new favorite (and sprouted) treat…

Nutty ‘It’s a Date’ Balls     

Makes about 45 balls. Gluten free + vegan.   


1 ½ c unroasted cashews 

1 ½ c raw sprouted almonds 

6-10 medjool dates, pitted  

2 Tbsp coconut oil 

A hefty pinch of salt 

2 c unsweetened shredded coconut (for rolling) 

1. Add 1 cup of sprouted almonds and all the cashews, coconut oil, salt, and dates to a food processor. Mix until all ingredients are ground up and combined, scraping bowl down midway through, about 2 minutes.

2. Once the dough is smooth and sticky, add the remaining ½ cup of sprouted almonds and pulse the mixture until almonds are evenly dispersed but still a little chunky.   

3. Pour shredded coconut into a wide bowl or plate. Take approximately 1 tbsp. of the mixture and roll into a ball. Roll the ball in the plate of shredded coconut to cover. Repeat for remaining dough.

4. Store balls in a jar or sealed container at room temperature for a few days, in the fridge for up to 2 weeks, or in the freezer for 3 months.     

(*Note: you can easily add a spoonful of your favorite adaptogens or sprout powders to this recipe—don’t be afraid to get creative!)

New to sprouting nuts? Here’s how to sprout your own almonds:  

STEP 1: Pour your raw almonds into your Sprout Bag.

STEP 2: Submerge the bag in a bowl of water and let soak overnight. Hang to drip dry in the morning.

STEP 3: Enjoy your bountiful harvest of activated, sprouted almonds!

(Bonus: you can also use your Sprout Bag to strain homemade nut milks.)