Triple Almond Energy Balls

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

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.

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