If you are in need of a quick, easy, on the go snack or after dinner treat, these might be your jam.
Except for a bite of extra dark chocolate here and there, my tastes for sweets has drastically declined over the last few years. The more wholesome, whole foods I eat, the less I crave packaged sweets or extra-decadent treats. But I am constantly in need of something to nosh on between school drop off, seeing acupuncture patients and teaching yoga and these little cuties are my go-to. They are also great for school lunches because they are compact and easy.
For quick energy, these protein-packed energy balls are nutrient dense and delicious. Loaded with protein, fiber, antioxidants and minerals, I use cashews in this recipe because they aren't in regular rotation anywhere else in my diet. It's good to have variety and since I eat so many almonds, pumpkin seeds and sunflower seeds in my salad and granola and smoothies daily, I like to switch it up here. But any nut will do, so use what you have! Chia is full of fiber, is a good source of calcium and is loaded with Omega-3 fatty acids which are great for your mood, brain and skin. Cacao has over 300 phytochemicals in it and has 4 times the antioxidant power of dark chocolate. Cinnamon regulates blood sugar; lemon is a powerful detoxifer; and coconut oil lowers bad cholesterol, boosts immunity and reduces inflammation. So have a few, these are GOOD for you!
- 2 cup raw cashews
- 1 cup unsweetened shredded coconut
- 8-10 Medjool dates
- 1/8 cup coconut oil
- 1/4 cup cacao
- 1/8 cup chia seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon of salt
- Extra coconut for finishing
Add all of the ingredients to a food processor and pulse until you have a grainy consistency. Test the consistency to see if you can form into a ball and if its not sticky enough add one teaspoon of cold water and blend again. Continue to add a little water until you can form the mixture into a ball. You can make these big or small but a tablespoon is a decent size. Once the balls are made you can roll them in the remaining coconut or leave them as is. Place on a baking sheet or a plate and freeze for 1-2 hours and then refrigerate in a tightly sealed container. These balls will be good for at least 2 weeks but I'm sure you'll devour them in a couple days!