LOW FAT

DIRECTIONS
Preheat oven to 350°F. Spread pecans in a single layer on one half of a large rimmed baking sheet. Spread oats on the other side. Bake until the oats are lightly browned and the pecans are fragrant, about 10 minutes. A baking sheet with pecans on the left side and oats on the right side. Meanwhile, soak dates in a small bowl of hot water for 10 minutes. Dates soaking in water in a small cup. Transfer the toasted oats to a food processor. Drain the dates; add to the food processor along with vanilla, protein powder, salt and cinnamon. Process until finely chopped. Add the toasted pecans; pulse until the pecans are chopped. Oats, dates and spices in a food processor. Using damp hands and a 1-tablespoon measure, roll into 18 balls. Refrigerate for at least 15 minutes before serving.