Energy Ball Recipes

EnergyBall Recipes (1)

I’ve wanted a food processor for years, but every time I decided to go get one, something told me no.  I would put the food processor back on the shelf and walk away. I have done this at least four or five times a year.

And yet, I’d see recipes for energy balls, nut butters, hummus, etc., and try them in my low-powered blender. The outcome was OK, but not great.

But about a week ago, I was blessed with a food processor from my boyfriend’s sister. I couldn’t believe it! I finally had one!

Yesterday, a chocolate craving hit me around 2 p.m. and I decided that after going to the store, I’d use my food processor to make the energy balls I’d been dying to make for years now and have them turn out correctly. (Most energy ball bases, I’ve noticed, are made with dates. Dates in a low-powered blender? Not good. Here’s a trick I heard but haven’t actually tried if you want to make them in a low-powered blender: soak the dates to soften them. I’ve read anywhere from 15-30 minutes will do.)

After seeing so many energy ball recipes, you can build your own easily. It goes a little like this:

Base. Something sticky. Ideas:

  • Dates
  • Agave Nectar
  • Maple Syrup
  • Nut Butter
  • Honey

Fillings. Any combination of the following (but the possibilities are endless!)

  • Nuts (Almonds, pecans, walnuts, hazelnuts, peanuts, pistachios)
  • Seeds (Pumpkin, sunflower)
  • Nut butters (Almond, Peanut Butter)
  • Oats
  • Dried fruit (cranberries, raisins, currants, cherries)
  • Chocolate (Cocoa powder, chocolate chips)
  • Canned Pumpkin
  • Coconut

Flavorings and Spices. This is where it gets really fun. Try

  • Crushed Peppermint Candies or Peppermint Extract (holidays)
  • Pumpkin pie spice, nutmeg, and cinnamon
  • Vanilla extract
  • Coconut extract

Phew! Those are a ton of combinations, but again, the possibilities are endless. Play around with the ingredients. Don’t be afraid to get creative.

I made two versions yesterday:  A chocolate date ball adapted from one of my favorite recipes from Chocolate Covered Katie’s cookbook, and a No Bake Cookie inspired one.

And boy, did the energy balls turn out EXACTLY how I wanted them too! They were creaming, not too sweet, and stuck together perfectly.

Version 1: Chocolate Coconut Energy Balls

This recipe was adapted from Chocolate Covered Katie’s recipe for “Anytime Fudge Balls” from the Chocolate Covered Katie Cookbook. (Please go buy it! It’s amazing and a wonderful healthy dessert cookbook. I look through it at least once a day.)

9 pitted dates

½ cup slivered almonds

1 tbsp cocoa powder

2 tbsp dark chocolate chips

Unsweetened flaked coconut

¼ tsp vanilla extract

¼ tsp agave nectar*

Pinch of salt

  1. Add all ingredients to a food processor and pulse until crumbly but stick together when you ball it in your hands by making a fist.
  2. Roll into balls, try not to eat them all, refrigerate.

Version 2: Peanut Butter, Chocolate Chip, Coconut, Oat Energy Balls

9 pitted dates

Heaping ¼ cup crunchy peanut butter

½ cup old fashioned oats

2 tbsp semisweet chocolate chips

¼ cup unsweetened flaked coconut

¼ tsp agave nectar

  1. Pulse in food processor until crumbly but sticks together when you ball the mixture in your hands by making a fist.
  2. Roll into balls, try not to eat them all, and refrigerate.

Daily Discovery Series: Raspberry Brownie Bars

I haven’t added to the Daily Discovery series in a long time, and what I’m about to show you is worth the reboot of the series.

What I’m about to show you might change your life.

Because I think they have changed mine. They’re beautiful, just sweet enough, and don’t involve too many ingredients.

They’re raw raspberry brownie bars that I came across while scrolling through one of my favorite websites, Mind Body Green. You can go here for the full recipe, but here are a few changes I made:

I swapped out all the sugary items (dates, maple syrup) for agave nectar, since that’s what I had on hand. I sweetened each of the layers a small amount at a time, tasting along the way.
Here are a few other changes I made to the base layer of the brownie bars:

– For the nuts, I used almonds, walnuts, and hazelnuts.
– I added a pinch of salt.
– I added a tsp of vanilla extract.

For the base layer, it says to blend the nuts in a blender. If you don’t think your blender could handle it, or if you just don’t have a blender, use a ziploc bag and something to smash the nuts with. I used a rolling pin. You get just as delicious a base layer.

The resulting bars are beautiful, cold, and sweet. They’re chocolaty in a dark chocolate sort of way. If you’re not a fan of dark chocolate, you will probably want to add more sweetness to the chocolate layers, or add in more vanilla to take off the edge of the dark bitter taste.

You could make these anytime. As they say on Parks and Recreation, “Treat yo self!”

I encourage you to try these bars, whether with the changes I made or with the original recipe. And be sure to go over to the site and thank the recipe’s author for such delicious and gorgeous bars.

Recipe: Spinach Salad with Feta, Slivered Almonds, and Pickled Beets

Hello and happy Friday to all of you! I hope you’ve had a beautiful week. All week, I’ve been eating the same spinach salad for lunch, and let me tell you: it has the near-perfect blend of sweet, sour, and crunch.

Now, I cannot take credit for this recipe. Earlier this week I had lunch with a wonderful lady who made this salad for the two of us, and said the recipe itself came from this small coffee shop in town. So credit where it’s due. 🙂

It’s incredibly easy to make, and you can make it in less than 5 minutes. Now that’s what I call a great lunch!

Here’s the recipe:

Spinach Salad with Feta, Slivered Almonds, and Pickled Beets
A gorgeous summer salad with barely any preparation but major flavor; balancing sweet and sour, with an added crunch from slivered almonds. Recipe adapted from Sweet Corner Cafe.

1 handful fresh baby spinach
sliced pickled beets
crumbled Feta cheese
slivered almonds
2 tbsp or less balsamic viniagrette

Add all ingredients (to taste) into a bowl and pour viniagrette around the edge. Toss to combine. (Though I admit, I haven’t done this yet. I make the salad on a plate.)

Side note: Until Tuesday, I hadn’t ever had a pickled beet! Now I’m completely in love. Dwight Shrute would approve, I’m sure.

Enjoy!

What’s your favorite summer salad?