Almond Date Energy Balls
Quick and easy Almond Date Energy Balls made using a food processor. These no-bake, vegan-friendly snacks are packed with nutrients and perfect for a healthy energy boost on the go.
Ingredients
- 1 cup raw almonds
- 1 cup pitted Medjool dates
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 1-2 tablespoons water if needed
Instructions
- Prepare Your Food Processor: Start by ensuring your food processor is clean and ready to use. This kitchen appliance will be the star of the show in creating your energy balls.
- Process the Almonds: Add the raw almonds to the food processor and pulse until they're finely chopped. This will form the base of your energy balls, providing a nice crunch and plenty of healthy fats.
- Add the Dates: Next, add the pitted Medjool dates to the food processor. These natural sweeteners will help bind the ingredients together and provide a delicious caramel-like flavor.
- Incorporate Remaining Ingredients: Add the shredded coconut, chia seeds, vanilla extract, and sea salt to the mixture. These ingredients will enhance the flavor and boost the nutritional profile of your energy balls.
- Blend Until Combined: Process all ingredients together until a sticky dough forms. If the mixture seems too dry, add water one tablespoon at a time until it reaches the right consistency.
- Shape the Balls: Using your hands, roll the mixture into small balls, about 1-inch in diameter. This recipe should yield approximately 12-15 energy balls.
- Chill and Enjoy: Place the energy balls in an airtight container and refrigerate for at least 30 minutes before enjoying. This will help them firm up and enhance their texture.
Notes
- For a firmer texture, refrigerate the energy balls for at least 30 minutes before serving.
- Customize with additional mix-ins like chocolate chips or dried fruit for variety.
- If the mixture is too dry, add water one tablespoon at a time until it reaches the desired consistency.
- Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.