These energy balls are everything you need right now. They are chock full of dates, tahini, coconut and a little honey for sweetness…somehow walking the line between a little savory and perfectly sweet.
These come together in the food processor and, after a quick roll in coconut flakes, head to the refrigerator for all your snacking needs.
I sent these with some friends who went on Ragbrai (the annual bike ride across Iowa) for a quick energy boost, as they travel well and are perfectly suitable to eat at room temperature.
I highly recommend using Soom tahini-it’s the best I’ve ever tasted and has no nut contaminants for anyone with allergies. Also, definitely use unsweetened coconut flakes to control the amount of sweetness in your energy balls! I love Trader Joe’s or Bob’s Red Mill unsweetened coconut flakes. You can just buzz them up in the food processor before you put the rest of the ingredients in to make them a finer texture.
Are these giving anyone else the wintery feels? I think this is my color palette inspiration going into the winter wonderland.
Worried about that mid-afternoon energy crash?! These have got you covered!
Energy balls chock full of dates, tahini, coconut and a little honey for sweetness! Perfect for whenever you need a pick-me-up!
- 1/2 cup almond flour
- 5 Medjool dates, pitted and coarsely chopped
- 1/3 cup tahini (recommended: Soom)
- 1/2 cup unsweetened coconut flakes plus 3/4 cup for rolling
- 3 tablespoons honey (or maple syrup to make vegan)
- In the bowl of a food processor, add the coconut flakes; pulse to grind into a finer texture (but don’t pulverize!).
- Remove 3/4 cup to a shallow bowl for rolling the energy balls.
- Add the almond flour, chopped dates, tahini and honey to the food processor with the remaining coconut. Process until you get a firm, sticky dough. Roll the dough into 1-tablespoon balls and then roll in the reserved coconut flakes to coat completely. Store in the refrigerator.
Inspiration: on botanicamag.com