Energy balls are an awesome way to pack a lot of energizing nutrients into a tiny little bite-sized snack where you can munch anytime, anywhere and the good thing about it is that, it is low calorie so you can indulge in as many as you want, totally guilt-free.
Here are 2 recipes for Energy Balls:
1.Peanut Butter Chocolate Chip Energy Snack
For a spike of energy that’s sweet, rich in flavor and seriously delicious, try out these amazing dessert peanut butter balls. They’ve got chia seeds, dates and oats hidden in them for a snack with a little substance to fill you right up.
- 1 cup (~220 g) dates, pitted (if dry, soak in warm water for 10 minutes, then drain well)
- 3 Tbsp all natural salted peanut or almond butter
- 1/4 cup dairy free dark chocolate, roughly chopped
- 1 Tbsp chia seeds (or sub flax or hemp seeds)
- 2/3 cup gluten free rolled oats
- Pulse dates in a food processor or blender until they’re in small pieces or it forms a ball
- Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
- Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls.
- To set, pop in fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.
2.Coconut Chocolate Truffle Balls
These amazing dessert balls are made so sweet with the help of nature’s best natural candy; the date. Dates are a great source of B vitamins, fiber, iron, and potassium, and they help to hold these tasty treats together.
For the truffles:
- 2 cups pitted medjool dates, coarsely chopped
- 1 cup boiling water
- 1 cup raw almonds
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 3/4 cup coconut flour
- 3 tablespoons unsweetened cocoa powder
For the chocolate coating:
- 8 ounces dark chocolate (70% cacao content or higher), cut into small shards
- 2 tablespoons coconut oil
- 1/2 cup boiling water
- 1 cup unsweetened shredded coconut
- Place dates in a small bowl. Pour 1 cup boiling water over them and let stand until cool, about 40 minutes. Process almonds in a food processor until creamy, about 7minutes. Transfer the dates and liquid to the food processor. Add coconut oil, vanilla and salt; puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick dough-like paste forms. Refrigerate until very cold, about 2-3 hours.
- Line a baking sheet with parchment paper or foil. Using 1 tablespoon per truffle, roll the mixture into 40 balls. Place the chocolate and coconut oil in a heat-safe bowl and pour boiling water over it. Stir gently with a spatula until the chocolate is smooth. Place shredded coconut in a separate shallow dish.
- Use a fork to dip each ball in the melted chocolate a couple times, until well coated. Let the excess chocolate drip off and transfer the truffle to the coconut. Roll to coat and transfer to the prepared baking sheet. Repeat with the remaining balls.
- Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1-2 hours.
Originally From: theheartysoul.com