Energy Balls
User Reviews
4.9
Energy Balls
Description
This recipe combines oat flour, chopped walnuts, creamy almond butter, soft Medjool dates, vanilla extract, water, and sea salt in a food processor, pulsing until the mixture sticks together when pinched. Adjusting moisture with small amounts of water helps achieve the right consistency. Mini chocolate chips are folded in afterward to add bursts of sweetness and texture.
The mixture forms cohesive, firm balls that hold shape well. The use of natural date sweetness and almond butter richness balances the nuts' earthiness, while the chocolate chips contrast with a soft bite. This no-bake recipe requires chilling or storing in the fridge to set but can also be frozen for longer storage.
Energy Balls are portable, making them practical for on-the-go snacks or pre/post-workout fuel. Soaking hard dates before blending can help achieve a smoother texture. Store extras refrigerated to maintain freshness and texture.
Ingredients
- 1½ cups oat flour
- 1 cup walnuts
- ⅓ cup almond butter well-stirred, creamy, natural
- 10 Medjool dates soft
- 1 teaspoon vanilla extract
- 2 tablespoons water plus more as needed
- ½ teaspoon salt sea salt
- ½ cup mini chocolate chips
Instructions
- In a food processor, place the oat flour, walnuts, almond butter, dates, vanilla, water, and salt. Pulse until the mixture sticks together when pinched. If it’s too crumbly, pulse in more water, 1 teaspoon at a time.
- Transfer the mixture to a bowl and stir in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop and roll into balls.
- Store extra energy balls in the fridge. They also freeze well. To thaw, leave them at room temperature until soft.
Notes
- Use creamy, natural almond butter for a smooth dough; avoid dry or stiff varieties from the bottom of jars.
- If your Medjool dates are hard, soak them in hot water for 10 minutes to soften before processing.
User Reviews
Overall Rating
4.9
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