FOOD

Energy Balls 4 Ways

Are you a ball of energy? Then try these four energy balls in flavors like PB&J, mango coconut, espresso and more!

FOOD

Energy Balls 4 Ways

Are you a ball of energy? Then try these four energy balls in flavors like PB&J, mango coconut, espresso and more!

Ingredients

  • 1/4 cup dried unsweetened berries, soaked in warm water for 5 minutes
  • 2 Medjool dates, pitted
  • 1 cup rolled oats, plus more for garnish
  • 1 cup smooth peanut butter

Steps

  1. Make the “jelly”: In a food processor fitted with the blade attachment, pulse drained soaked berries and dates until a smooth paste forms. Transfer to a bowl and set aside.
  2. Make the peanut butter dough: In a food processor fitted with the blade attachment, pulse the oats until a flour-like powder forms. Add the peanut butter and pulse until a dough forms.
  3. Assemble the bites: Take about a tablespoon of the peanut butter dough and create a flat circle in the palm of your hand. Dollop about a quarter teaspoon of the “jam” in the middle. Fold the peanut butter circle around the jam, covering completely. Roll gently to smooth out the ball. Do this with the remaining dough and jelly. Roll finished energy bites in additional oats. Store in an airtight container for 3 to 5 days.

Ingredients

  • 1 cup raw cashews
  • 1 cup packed dried mangoes, soaked in warm water for 5 minutes
  • 1/2 cup unsweetened shredded coconut, plus more for garnish
  • 1 tablespoon honey
  • 1 lime, zested

Steps

  1. In a food processor fitted with the blade attachment, pulse cashews until crushed, then puree until a paste begins to form. Add drained soaked mangoes, the coconut and the honey, and puree until smooth. Roll tablespoon-sized portions of the dough into balls, and roll balls in lime zest and remaining coconut. Store in an airtight container for up to 5 days.

Ingredients

  • 1/2 cup toasted hazelnuts
  • 1/2 cup almond butter
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup
  • 1/2 cup freeze-dried strawberry powder

Steps

  1. In a food processor fitted with the blade attachment, pulse hazelnuts until chopped, then puree until a paste begins to form. Add almond butter, cocoa powder and maple syrup and combine until smooth. Roll tablespoon-sized portions of the dough into balls, and dust balls with raspberry powder. Store in an airtight container for up to 5 days.

Ingredients

  • 12 Medjool dates, pitted
  • 1/2 cup almond butter
  • 1 teaspoon instant espresso
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1/4 cup cocoa powder, for garnish
  • 1/2 cup chocolate-covered espresso beans, chopped, for garnish

Steps

  1. In a food processor fitted with the blade attachment, pulse then puree dates until a paste forms. Add almond butter, instant espresso, vanilla extract and molasses and combine until smooth. Roll tablespoon-sized portions of the dough into balls, and roll balls in cocoa powder and chopped espresso beans. Store in an airtight container for up to 5 days.