Description
Blueberry Almond Energy Balls are a perfect snack for workouts or anytime of the day. They are easy to make, and store in your fridge for up to 1 week. They are bursting with sweet blueberries and almonds.
Ingredients
Units
Scale
- 1/2 cup dried blueberries
- 3 to 5 medjool dates, pitted
- 1 1/2 cups almonds (I used slivered almonds, but whole almonds would also work).
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- Pinch salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup + 1 tablespoon unsweetened, natural almond butter
- 1/4 teaspoon almond extract (optional)
Instructions
- Soak the dried blueberries and dates in hot water for 10 minutes to soften. Set aside.
- While the blueberries and dates are soaking pulse the almonds, shredded coconut, cinnamon, and salt in a food processor until the nuts reach the consistency of fine meal. Be careful not to process the nuts too long, otherwise they will turn into butter. Transfer the almond meal into a medium-sized mixing bowl. Set aside.
- Drain the blueberries and dates from their soaking liquid. Add them to the now empty food processor. Pulse until the blueberries and dates have turned into a paste, or until small bits remain.
- Add the almond nut mixture back into the food processor, along with the vanilla extract, almond butter, and optional almond extract. Process all of the ingredients together until they come together and are well incorporated, scraping down sides as needed. The batter should be pretty sticky when you pinch it between your fingers. If it seems dry add an extra tablespoon or more of almond butter.
- Return the batter to the mixing bowl. Cover and chill in the freezer for 30 minutes, or the fridge for 1 hour, or until the batter is well chilled. I know this sounds like an unnecessary step, but trust me, a well chilled batter prevents you from having very sticky hands and being very frustrated when rolling them into balls.
- Once the batter has had enough time to chill use your hands to gently shape them into tablespoon-sized balls. I find it’s easiest to use the palm of my hand to squeeze the batter together to get it to stick and then gently shape them into a more uniform ball. You should have about 20 balls.
- Store the balls in an airtight container in the fridge for at least 1 week, or in the freezer for longer. They tend to crumble when left at room temperature too long, so they are best kept in the fridge and are not ideal for travel.
Notes
Prep time does not include time needed for chilling the batter. It only includes hands-on time, processing in the food processor, and shaping the batter into balls.
