This post originally appeared on TheEvolvedFoodie.com
Balls, balls, everywhere:
If you’ve been following healthier food blogs and websites for the past couple of years, you’ve probably noticed balls everywhere, and like me- you’ve probably giggled like a 12-year-old. But energy or snack balls are popular for a reason (actually, for several reasons). Balls are easy to make, taste pretty amazing, don’t require all that much effort, and are perfect healthier grab anytime snack. These are pretty much the easiest ones you can whip up, but feel free to experiment with different ingredients or proportions.
Also, if you want to make these for a quick breakfast pick me up, experiment with adding different amounts of protein powder to the almond flour.
- 4-10 Medjool dates (depends on how sweet or how sticky you prefer your balls to be).
- 3/4 cup or more almond flour/ground almonds or any crushed almond varient (You’ll probably end up using about a cup. Again, depends on whether you prefer firmer balls or like them mushy)
- Chocolate chips (about 1/4 cup should do it)
- Soak the dates in hot water for about 10 minutes. Save remaining liquid.
- Add dates and about a teaspoon of the reserved liquid to your food processor bowl and process the heck out of it. Go for smooth as possible. Add water if needed.
- Slowly add in the almond flour or almond meal or crushed almond varient of your choice.
- Keep processing/adding until you’ve achieved something that seems to be a sticky dough-like substance. Experiment freely with different proportions of almond to date ratio.
- When you’re satisfied with the texture, remove the date/nut mixture and place in a bowl (or at least avoid the food processor sharp bits). Add in the chocolate chips until they’re evenly distributed.
- Wear silicon gloves if sticky food bothers you, or lightly spray your hands with a cooking spray and begin to roll out 1″ balls of the mixture. You don’t have to be precise. Place on a prepared cookie sheet covered with wax paper and refrigerate for about 20 minutes before serving.
- They should last up to a week if refrigerated. If you leave them uncovered, you’ll notice a very slight hardening and almost shell-like consistency on the outer layer. It’s equally yum, but might not be to your taste.
–These are perfect for Passover as an alternative to macaroons (not to be confused with macarons, their fancy French cousin).
–Experiment with different ingredients and additions- so for instance you can add protein powder, a few spoons of peanut butter and you’ve added more protein to the mix. Roll in coconut flakes for a prettier look. It’s up to you and your taste buds.
–Yes. I giggled while I wrote this up.
Till we beet again,
Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!