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Walnut Energy Balls

TIME: 2 HR | YIELD: 24 BALLS

INGREDIENTS:

  • 2 cups walnuts (or other nut/seed of choice)

  • 1 cup shredded unsweetened coconut

  • 2 cups soft Medjool dates, pitted or substitute raisins

  • 2 tablespoons coconut oil

  • 1 teaspoon sea salt

  • 1 teaspoon vanilla extract

  • Change up the flavor by adding pumpkin pie spice, powdered ginger, or cacao powder to your liking!

INSTRUCTIONS:

  1. In a large food processor fitted with an "S" blade, process the walnuts and coconut until crumbly.

  2. Add in the dates, coconut oil, vanilla and sea salt and process again until a sticky, uniform batter is formed.

  3. Scoop the dough by heaping tablespoons, then roll between your hands to form balls.

  4. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving.

  5. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life. (I prefer them frozen, myself!).

  6. For a gourmet-looking truffle, you could also roll them in shredded coconut or cocoa powder before chilling!


Walnut Energy Balls
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Walnut Energy Balls

Yield: 24 balls
Creator: Jen Lawrence
PREP TIME: 20 Mininactive time: 1 H & 40 MTOTAL TIME: 2 Hour

INGREDIENTS

  • 2 cups walnuts (or other nut/seed of choice)
  • 1 cup shredded unsweetened coconut
  • 2 cups soft Medjool dates, pitted or substitute raisins
  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • Change up the flavor by adding pumpkin pie spice, powdered ginger or cacao powder to your liking!

INSTRUCTIONS

  1. In a large food processor fitted with an "S" blade, process the walnuts and coconut until crumbly.
  2. Add in the dates, coconut oil, vanilla, and sea salt and process again until a sticky, uniform batter is formed.
  3. Scoop the dough by heaping tablespoons, then roll between your hands to form balls.
  4. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving.
  5. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life. (I prefer them frozen, myself!).
  6. For a gourmet-looking truffle, you could also roll them in shredded coconut or cocoa powder before chilling!
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