Superfood Energy Balls
If you have roughly 15 minutes to spend in the kitchen, Superfood Energy Balls might be an awesome gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One serving contains 242 calories, 7g of protein, and 14g of fat. This recipe serves 6. For $1.08 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. This recipe from Little Broken has 14 fans. If you have vanillan extract, ground flaxseeds, ground cinnamon, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. If you like this recipe, take a look at these similar recipes: PB&J Superfood Energy Balls, Pecan Pie Energy Balls + Introducing Energy Ball Week, and No Bake Superfood Brownie Energy Bars + video.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
¾ cup almonds, preferably raw
2 Tbsp. chia seeds
¾ cup dried fruit*, chopped if necessary
¼ tsp. ground cinnamon
2 Tbsp. ground flaxseeds
¾ cup Medjool dates, pitted (about 7-8)
¼ cup sunflower seeds
½ tsp. vanilla extract
Equipment:
baking paper
frying pan
food processor
bowl
Cooking instruction summary:
Line a sheet pan with parchment paper and set aside. In a bowl of a food processor, combine the pitted dates and almonds. Pulse until coarse crumb like consistency. Add the remaining ingredients and process until well combined. The mixture should be sticky and easily stick together between two fingers. If the mixture seems dry, add 1 Tablespoon of water at a time. Roll a tablespoon of the mixture into approximately 1-inch ball. Transfer to prepared sheet pan and repeat until all of the mixture has been rolled. Refrigerate for about an hour or until the balls are firm. Store refrigerated in a closed container. Makes 20-23 balls.
Step by step:
1. Line a sheet pan with parchment paper and set aside.
2. In a bowl of a food processor, combine the pitted dates and almonds. Pulse until coarse crumb like consistency.
3. Add the remaining ingredients and process until well combined. The mixture should be sticky and easily stick together between two fingers. If the mixture seems dry, add 1 Tablespoon of water at a time.
4. Roll a tablespoon of the mixture into approximately 1-inch ball.
5. Transfer to prepared sheet pan and repeat until all of the mixture has been rolled.
6. Refrigerate for about an hour or until the balls are firm. Store refrigerated in a closed container. Makes 20-23 balls.
Nutrition Information:
covered percent of daily need
