Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup shredded unsweetened coconut, toasted
- 12 large Medjool dates, pitted
- 1/4 cup creamy almond butter
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon sea salt
- 1–2 tablespoons almond milk (if needed)
- 1/2 cup dark chocolate chips
Instructions
- Step 1: Toast the shredded coconut lightly in a dry skillet over medium heat until golden brown and fragrant (about 3-5 minutes). Set aside 1/4 cup of the toasted coconut for later use.
- Step 2: In a food processor, combine the rolled oats, pitted dates, almond butter, vanilla powder, sea salt, and the remaining 3/4 cup of toasted coconut. Process until the mixture begins to stick together and forms a cohesive dough. If the mixture seems too dry, add almond milk one tablespoon at a time.
- Step 3: Roll the mixture into uniform 1-inch balls. Immediately press or roll the sides of each ball into the 1/4 cup of reserved toasted coconut to create a textured coating. Place the finished balls on a parchment-lined tray.
- Step 4: Place the dark chocolate chips in a microwave-safe bowl and melt in 30-second intervals until smooth. Drizzle the melted chocolate over the top of the energy balls, or dip the bottom of each ball into the chocolate mixture.
- Step 5: Place the tray in the refrigerator for at least 30 minutes to allow the chocolate to set and the energy balls to firm up before serving. Store leftovers in an airtight container in the refrigerator.
Notes
- Store these energy balls in an airtight container in the refrigerator for up to 10 days, or freeze them for longer storage and thaw overnight before enjoying.
- Enjoy a ball 30 minutes before a workout for a natural energy boost, or pair one with your morning coffee as a quick, satisfying breakfast bite.
- If your Medjool dates seem dry, soak them in hot water for 5 minutes before pitting to ensure the dough processes smoothly and binds perfectly without needing much extra almond milk.
- For a clean, professional-looking drizzle, melt your dark chocolate chips with 1/2 teaspoon of coconut oil to make the mixture smoother, glossier, and easier to control.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American