No-bake, indulgent, and balanced little energy balls, perfect for an after-school snack. Dates, cocoa, and rolled oats mingle with a hint of almond butter for melt-in-your-mouth and crispy bites.
Ingredients
- 200 g pitted Medjool dates
- 120 g rolled oats (gluten-free if needed)
- 30 g unsweetened cocoa powder
- 60 g almond butter (pure, with no added sugar)
- 20 ml virgin coconut oil
- 15 g chia seeds
- 1 pinch fine salt
- 30 g unsweetened coconut flakes
Method
- In a food processor, combine the pitted dates, rolled oats, cocoa powder, almond butter, coconut oil, chia seeds, and the pinch of salt.
- Pulse until you obtain a homogeneous paste that comes together in a ball. If the paste is too dry, add 1 to 2 tablespoons of warm water (or a little plant-based milk) and blend again.
- Taste and adjust the sweetness: if you like it sweeter, add one or two more dates or a drizzle of maple syrup.
- Transfer the paste to a bowl. With slightly moistened hands, form walnut-sized balls (about 20 to 24 balls depending on the size).
- Pour the coconut flakes into a shallow dish. Roll each ball in the coconut to coat them.
- Arrange the energy balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes before enjoying so they harden slightly.
- They keep for 5 days in the refrigerator in an airtight container, or 2 months in the freezer.
Nutrition
Per serving
- Energy
- 500.7 kcal
- Protein
- 8.06 g
- Carbohydrate
- 62.16 g
- Fat
- 26.82 g
- Fibre
- 10.75 g
- Calcium
- 59.46 mg
- Iron
- 5.14 mg
- Magnesium
- 94.47 mg