Triple Almond Energy Balls | Esther Blum | Education to Empowerment

Triple Almond Energy Balls

Education to Empowerment with Esther Blum, Integrative Dietitian and High Performance Coach

Triple Almond Energy Balls


  • 1 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cut tightly packed pitted Medjool dates
  • 2 tablespoons roasted almond butter or raw cashew butter
  • 1/2 teaspoon cinnamon
  • 13 teaspoon fine sea salt, or to taste
  • 1/4 teaspoon almond extract, or to taste
  • 5 teaspoons water, or as needed
  • Shredded coconut, hemp hearts, ground shelled pistachios, or cocoa powder, for rolling


  • Add the almonds and cashews to a food processor and process into a course crumb. 
    • Be sure not to over process the nuts into butter.
  • To the nut mixture, add the pitted dates.
  • Process again until the dates are finely chopped.
  • Next, add the roasted almond butter (or raw cashew butter, if using), cinnamon, salt, almond extract, and water (starting with a couple of teaspoons) to the processor bowl and process again until the mixture comes together into a dough.
    • You should be able to easily roll the dough into balls without them feeling dry or crumbly.
    • If the dough is too dry, add more water one teaspoon at a time and continue processing until the mixture moistens to desired consistency.
  • Roll the dough into 11 to 12 golf ball-sized balls. If using, roll each ball in your garnish of choice: shredded coconut, hemp hearts, ground shelled pistachios (or other nuts), or cocoa powder.
    • If the garnishes aren’t sticking, you can lightly wet the balls with water before rolling.)
  • Chill the balls in the freezer for about an hour to firm up, or feel free to eat them at room temperature if you can’t wait that long!
  • Leftover balls will keep in an airtight container in the freezer for a few weeks. You can also store them in the fridge in an airtight container for several days if you prefer.

Live gorgeously,

got depression and anxiety? Why striving for perfection will bite you in the tush