Merry Christmas from us to YOU. As seen on our Facebook Live, these energy balls are legit. ENJOY.
Yields ~ 20 balls1 ½ cups shredded coconut, unsweetened
1 ½ cups almond flour
3 medjool dates, pitted
4 tablespoons chia and/or hemp seeds
½ cup tahini
1 tablespoon coconut oil
¼ cup cacao nibs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
- Add all ingredients to a food processor and blend for about 2-3 minutes, scraping down the sides as you go. You should get a thick paste/ball. If you need to thicken, add more coconut or almond flour; if you need to thin, add a bit more tahini or coconut oil.
- Place the paste in the freezer for about 15 minutes to firm up, this will help with making the balls.
- Scoop out balls approximately 2 teaspoons in size and arrange on a baking sheet lined in parchment.
- Put in the refrigerator or the freezer. They should be good to enjoy in about 30 minutes! Keep covered in the fridge for one week or the freezer for a month.
CHOCOLATE HAZELNUT TRUFFLES
Yields ~ 15 – 20 truffles
1 cup dry roasted, unsalted hazelnuts
12 medjool dates, pitted
2 tablespoons coconut oil, melted
1/3 cup unsweetened cocoa or cacao powder
1 teaspoon of cinnamon
Small pinch of sea salt
⅓ cup of dried goji berries or shredded coconut shavings (optional)
- Place the hazelnuts into a food processor and pulse until they are a fine consistency.
- While the food processor is running, add in the dates one at a time.
Add in all other ingredients and blend until everything is well combined. The mixture should be slightly sticky but holding together. Place the mixture in a bowl and refrigerate for ~ 20 minutes.
- If using goji berries, grind in food processor or coffee grinder until they are a fine consistency. Place the goji crumble
and/or coconut shavings on a plate.
- Wet your hands slightly with water and form the truffles between your hands. They should be slightly smaller than a ping pong ball.
- Roll the truffles in the goji berry crumble or coconut shaving
(but we love them plain too!)