1 1/2 cups walnuts
Pinch of salt
1 cup pitted dates
1 tsp vanilla
1/3 cup unsweetened cocoa powder
Add walnuts and salt to a blender or food processor. Mix until the walnuts are finely ground.
Add the dates, vanilla, and cocoa powder to the blender. Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.
By Rebecca Bohl (PaleoGrubs.com)
Sweet and Spicy Grilled Drumsticks
Servings: 4 • Size: 2 drumsticks • PP: 6 pts • Smart Points: 7
Calories: 255.5 • Fat: 6 g • Protein: 35 g • Carb: 10.5 g • Fiber: 0 g • Sugar: 10 g
Sodium: 702 mg • Cholesterol: 131 mg
24 oz (8) skinless chicken drumsticks, with bone*
1/2 tsp garlic salt
1/2 tsp ground ginger
2 tbsp reduced soy sauce
2 tbsp apple cider vinegar
1 tsp Sriracha
For the glaze:
3 tbsp sweet red chili sauce
1 tbsp raw honey
1 – 2 tsp Sriracha (I used 2, use more if you like it hot)
optional, chopped chives for garnish
Season drumsticks with garlic salt and ground ginger. Place in a large Ziplock bag or container and add the soy sauce, vinegar and 1 teaspoon Sriracha and marinate overnight (the longer the better).
Preheat the grill. In a small bowl, mix the chili sauce, honey, and Sriracha and set aside. Grill the drumsticks on a rack lightly coating with cooking spray over medium heat, turning every 5 minutes until the chicken is cooked through. This should take about 25 minutes. Brush the chili sauce mixture over the drumsticks on all sides and remove from the grill. Sprinkle on some chopped chives and enjoy.