Yield: 25 – 30 balls • Special equipment: food processor
Whether it’s for a quick breakfast or mid-day snack, these energy balls offer quick and easy nutrition for a mighty health kick. Made with whole, raw superfood ingredients, no added sugar, and a warm chai spice blend, these convenient bite-sized balls are a perfectly satisfying on-the-go snack. These energy balls offer a range of health benefits from their great source of gut-friendly fiber, a boost of antioxidants and omega 3, plant-based protein, and essential vitamins and minerals. In addition, we crafted these energy balls solely with seeds rather than nuts to reduce our water footprint for sustainably sourced sustainable energy!
- 2 cups dates (pitted and soaked for an hour)
- ½ cup flax seeds
- ½ cup shelled pumpkin seeds (aka pepitas)
- ½ cup sunflower seeds
- 2 tbsp chia seeds
- 1 cup dried figs and/or apricots
- ½ cup dried shredded coconut, plus more for rolling
- ¼ cup nut or seed butter (peanut, almond, sunflower, etc.)
- 1 tbsp ghee
- 1 ½ tsp ground green cardamom pods
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground black pepper
- ½ tsp ground nutmeg
- ¼ tsp Wright Salt
Strain the dates and reserve about ¼ cup of the soaking liquid. Give the dates and dried figs/apricots a rough chop and set aside.
Pour the flax seeds into a food processor and process until it’s at a course ground. Whole flax seeds are not easily digestible and can pass through our digestive tract without providing much nutrition to our bodies. Grinding flax seeds prior to consumption assists in optimal digestion and reaping their full benefits.
Transfer the remaining seeds into a food processor and blitz until coarsely chopped, about 1 minute.
Add the dates, figs or apricots, shredded coconut, nut butter of choice, ghee, and spices. Process until a sticky dough-like mixture comes together.
Pour some shredded coconut onto a plate for coating. Roll about 2 tbsp of the mixture into a ball then into the coconut until covered. Transfer the balls onto a parchment paper-lined baking sheet and repeat with the remaining dough.
Once they’ve all been coated, place the tray in the freezer for 30 minutes to help the balls set.
Store in an airtight container in the fridge for up to a week or keep in the freezer for long lasting nutrition!