These require only fifteen minutes of prep time and zero cook time whatsoever! Although you should remember to let them sit in the fridge for at least an hour to chill and harden; otherwise, you’ll be left with a sticky mess. You’ll get about ten energy balls out of this recipe, at 137 calories. They’re perfect as a quick snack, providing you 11 grams of carbohydrates, 2 grams of protein, and 9 grams of fat.
You can also try adding a scoop of your favorite protein powder to use as pre or post-workout snacks. They would taste best with a chocolate-flavored powder to complement the peanut butter and coconut shreds. Just make sure you blend everything nicely in the processor to avoid clumping!
This recipe calls for desiccated coconut, which means it’s finely ground; however, you can use shredded coconut if that’s what you have in your pantry. Desiccated coconut is easier to mix in a batter, but most people might not have it on hand. The taste won’t change if you use the other one!
These energy balls are perfect for batch making because they store for up to two weeks when placed in an airtight container. You can enjoy them for days without having to worry about them going bad! You can stick them in the freezer to last longer, but you’ll need to thaw them thoroughly out before eating.
Pin this recipe, send it to your friends, and let us know in the comments what you thought of it. Tell us if you added something else to your energy balls and how they turned out--I’d love to try your versions myself! Tag me @jennyleeisme whenever you post your delicious creations online so I can see them too!
- 1 cup dates (120), without stone
- ¾ cup almond meal (60g)
- ½ cup desiccated coconut (30g)
- 2 tablespoon chia seeds
- 2 tablespoon coconut oil melted
- 1 tablespoon natural peanut butter
- Place all ingredients in a high-speed blender or food processor and blitz until everything is well combined and chopped to small pieces.
- Using your hands, form 10 balls about the size of a walnut. Place them in the fridge to chill for at least 1 hour so that they become more solid.
- Store in the fridge in an airtight container for up to 2 weeks.