Happy Monday friends, I have some exciting news to share with you! Paul and I bought our very first house. Goodbye apartment that won’t let us use our grill anymore; hello to our very own house with a large backyard so that we can grill whenever we want! Yes, being able to grill again is one of the things I am most looking forward to. I have missed out on some serious grill time so far this summer, I will be playing catch-up shortly. Anyways, we are moving in as you are reading this. We couldn’t be more excited to have found our new home.
I decided to work ahead on recipes, so that I could begin packing up my kitchen (which, by the way, is a lot of work. I guess you could say that I have a well stocked kitchen). I also knew it was essential to make some food ahead of time to have on hand for the very busy moving day so that I won’t get hangry. So, I made some broccoli and cheddar-bacon-quinoa bites and froze them so that we have a complete meal to eat in case we don’t get to unpacking plates and cooking appliances right away.
I also made almond joy raw energy balls. They are the perfect food to have on a busy moving day; they are packed full of healthy fats, fiber, protein, just a hint of natural sugar from dates, and chocolate.
They serve dual purposes. They offer a chocolate break-which I know will be much needed on moving day-and they offer a huge energy boost so that everyone can keep on lugging boxes and furniture. Plus, you only need 1 or 2. They may be little but they are mighty.
I have made raw energy balls before and they have been tasty. But these guys taste like candy, yet they are super good for you and won’t give you the sugar crash an actual candy bar would.
Whether you are moving, traveling, or just want a chocolate fix without the sugar crash these almond joy raw energy balls are perfect for you. They are sweet, chocolate-y, coconut-y almond-y, filling, portable, don’t need to be stored in the fridge, and healthy. What more can you ask for?
- 2 cups almonds
- ½ cup shredded coconut + more for topping
- ½ cup unsweetened cocoa powder, sifted
- 1 tablespoon coconut butter (optional)
- 2 tablespoons coconut oil
- 1 teaspoon ground flaxseed
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- Pinch salt
- 1 ½ cups pitted medjool dates, about 18*
- Place in a food processor all the ingredients except dates and the extra shredded coconut for the topping. Pulse until the nuts have become mostly smooth, about 3 minutes.
- Add a handful of dates and process until the mixture becomes slightly sticky. Scrape down the sides and add more dates until the mixture sticks together.
- Use a spoon or a small cookie scoop to form balls. Roll the balls around in the shredded coconut. Do this immediately so that the coconut will stick to the balls. Store in an airtight container in the refrigerator for 2 hours so that the balls slightly harden before serving.
- Store in an airtight container in the refrigerator for 2 weeks or in the freezer for several months.
Adapted from: Give Me Some Oven