How To Make Energy Balls + Recipe Challenge!
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vegangluten-freenut-free
Originating in the United States, energy balls have become a popular snack for health-conscious individuals seeking quick energy boosts. These truffles combine the richness of dark chocolate with a spicy kick, reflecting a trend towards bold flavors in healthy snacks. Today, variations abound, with many incorporating superfoods and different spices to cater to diverse palates.
Ingredients
- βdates
- βalmonds
- βdark chocolate
- βcocoa powder
- βchili powder
- βcinnamon
- βvanilla extract
- βsea salt
- βcayenne pepper
- βnut butter
- βflaxseed meal
- βoats
- βshredded coconut
- βpumpkin seeds
Instructions
- 1Soak dates in warm water for 10 minutes to soften.
- 2Drain dates and place in a food processor.
- 3Add almonds, dark chocolate, cocoa powder, chili powder, cinnamon, vanilla extract, and sea salt to the processor.
- 4Blend until mixture is finely chopped and begins to stick together.
- 5Add cayenne pepper, nut butter, flaxseed meal, and oats to the mixture.
- 6Process again until well combined and sticky.
- 7Scoop out tablespoon-sized portions of the mixture.
- 8Roll each portion into a ball using your hands.
- 9Roll the energy balls in shredded coconut or pumpkin seeds for coating.
- 10Place the finished energy balls on a parchment-lined tray.
- 11Refrigerate for at least 30 minutes to firm up.
- 12Store in an airtight container in the refrigerator for up to a week.
πΆοΈπΆοΈπΆοΈMediumnuts
Also Known As
Spicy Dark Chocolate Chili Truffle Energy Ball
vegetariangluten-freenut-free
Ingredients
- β1 cup rolled oats
- β1/2 cup almond butter
- β1/4 cup honey or maple syrup
- β1/3 cup unsweetened cocoa powder
- β1/4 cup chocolate chips
- β1/4 tsp salt
- β1/2 tsp vanilla extract
Instructions
- 1In a large mixing bowl, combine the rolled oats, almond butter, honey (or maple syrup), cocoa powder, salt, and vanilla extract.
- 2Mix the ingredients together until well combined. You can use a spatula or your hands for this.
- 3Fold in the chocolate chips until evenly distributed throughout the mixture.
- 4Once mixed, take small portions of the mixture and roll them into balls, about 1 inch in diameter.
- 5Place the energy balls on a baking sheet lined with parchment paper.
- 6Once all the mixture is rolled into balls, refrigerate the energy balls for at least 30 minutes to firm up.
- 7After chilling, transfer the energy balls to an airtight container for storage.
- 8Enjoy your no-bake brownie energy balls as a snack or a quick energy boost!
Equipment
mixing bowlspatulabaking sheetparchment paperrefrigerator
Ingredients
- β1 cup pumpkin puree
- β1/2 cup sugar
- β1/2 tsp cinnamon
- β1/4 tsp nutmeg
- β1/4 tsp ginger
- β1/4 tsp salt
- β1 package (1 sheet) puff pastry, thawed
- β1 egg, beaten (for egg wash)
- βWhipped cream (for serving)
Instructions
- 1Preheat the oven to 375Β°F (190Β°C).
- 2In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
- 3Roll out the puff pastry on a lightly floured surface and cut it into squares (about 3x3 inches).
- 4Place a tablespoon of the pumpkin mixture in the center of each pastry square.
- 5Fold the corners of the pastry over the filling to create a pocket and pinch to seal.
- 6Brush the tops of the pastry bites with the beaten egg to give them a golden color when baked.
- 7Place the pastry bites on a baking sheet lined with parchment paper.
- 8Bake in the preheated oven for 20-25 minutes or until golden brown.
- 9Remove from the oven and let cool slightly before serving.
- 10Serve warm with a dollop of whipped cream on top.
Equipment
Mixing bowlRolling pinBaking sheetParchment paperPastry brush
Ingredients
- β1 cup chickpeas, drained and rinsed
- β1/2 cup natural peanut butter
- β1/4 cup honey or maple syrup
- β1/2 tsp vanilla extract
- β1/4 tsp salt
- β1/2 cup rolled oats
- β1/4 cup chocolate chips
Instructions
- 1In a food processor, combine the chickpeas, peanut butter, honey (or maple syrup), vanilla extract, and salt.
- 2Blend until smooth and creamy, scraping down the sides as needed.
- 3Add the rolled oats and chocolate chips to the mixture.
- 4Pulse a few times until the oats and chocolate chips are evenly distributed.
- 5Using your hands, form the mixture into small balls, about 1 inch in diameter.
- 6Place the balls on a baking sheet lined with parchment paper.
- 7Refrigerate for at least 30 minutes to firm up.
- 8Store in an airtight container in the fridge for up to a week.
Equipment
food processorbaking sheetparchment paperairtight container
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