Triple Almond Energy Balls

Ingredients:

• 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

Directions:

• 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,