Pink Salt Diet Recipe
My Pink Salt Diet Recipe features no-bake energy bites that combine nutty oats, creamy almond butter, and a sprinkle of mineral-rich Himalayan salt for a clean eating snack perfect for weight management.
Ingredients
- 1 cup Medjool dates, pitted (about 10 large dates; soak in warm water 10 min if dry)
- ¾ cup rolled oats (gluten-free if needed)
- ½ cup unsalted almond butter (or sunflower seed butter for nut-free)
- 2 tbsp chia seeds (or flax seeds as an alternative)
- 1 tbsp olive oil (substitute melted coconut oil for mild sweetness)
- ½ tsp Himalayan pink salt (adjust to taste)
- 1 tsp pure vanilla extract
- 2 tbsp unsweetened shredded coconut (optional topping)
- 2 tbsp finely chopped dark chocolate (70% cacao, optional)
Instructions
- Place pitted dates in a small bowl, cover with warm water, and let sit 10 minutes—this makes them easier to process.
- In a food processor, pulse rolled oats until they look like coarse flour to add bite.
- Drain dates and add them with almond butter, chia seeds, oil, and vanilla. Pulse until the dough clumps. If it’s too sticky, add a spoonful more oats; if it’s dry, drizzle a bit more oil.
- Sprinkle in Himalayan pink salt and give two quick pulses—aim for a consistent texture.
- Scoop tablespoon-sized portions and roll into 1-inch balls; lightly oil your hands if it sticks.
- Roll half the bites in shredded coconut, dust the rest with dark chocolate or extra pink salt for contrast.
- Arrange on parchment and refrigerate 15 minutes so they firm up and hold their shape.
Notes
Over-processing dates can lead to a gummy mix; I learned that short pulses keep texture light. If the dough seems crumbly, add a teaspoon of water and pulse again—just a touch. Tweak the pink salt to match your taste buds: start small, then bump up for that signature Himalayan salt zing. I’ve linked my favorite 3-cup food processor in the sidebar—been my kitchen sidekick for years!
Love this recipe?Follow us at @thenandnowspace for more