|Raw Chocolate Superfood Energy Balls|
Back when winter seemed like a fun-fresh idea, I brought these little gems to a New Year's Day gathering. They were a big hit, and I've been meaning to post the recipe ever since.
Daylight savings time started today and according to my calendar, it's almost Spring. Whoopsie!
I hope you'll agree this is a recipe worth waiting for, and better late than never...
Raw Chocolate Superfood Energy Balls
1.5 cups organic raw almonds
1/4 cup hemp protein powder (or pea protein)
3 Tbs raw cacao powder
2 tsp spirulina powder
1.5 tsp ground cinnamon
1 Tbs Chia seeds
18 Medjool dates, pitted
1 tsp vanilla powder or extract
a few tablespoons of cold water
+ your choice of coating: shredded coconut, cacao nibs, hemp seeds, chopped goji berries (Tip: If using gojis, chop them in your clean food processor before you start making the energy balls!)
Add almonds, hemp protein powder, raw cacao, spirulina, cinnamon and chia seeds to food processor and pulse repeatedly until well combined. Add vanilla and pitted dates and pulse-process again until mixture starts to bind together. Add cold water by the tablespoon and continue processing until mixture pulls together and you have what looks like a firm, soft ball of dough.
Using your fingers or a spoon, pull off a tablespoon-sized chunk of dough and form it into a ball. Roll or toss ball in coating of choice until well-covered; then set aside on a plate. Repeat until all the dough is used up.
Chill finished energy balls in an airtight container in the refrigerator for at least one hour or until firm.
This recipe makes about 16 energy balls. They can be frozen or stored in the fridge for several weeks. For best flavor, eat at room temperature.
NOTE: You can also use this recipe to make energy BARS instead of energy BALLS. To make bars, simply press your dough into a Pyrex baking dish until desired thickness is achieved. About a half-inch thick is ideal. (Don't try to make the bars fill the entire Pyrex dish—getting the thickness you like is what matters, so expect there to be some empty space in the dish! Just square it off as best you can.)
Use the back of a spatula to get the top flat. Then, gently press your shredded coconut or coating of choice into the surface, cover entire dish with plastic wrap (or use a clean, dry produce bag) and refrigerate as above. When firm, slice into bars and, if desired, individually wrap each one using saran wrap, waxed paper or parchment.