Chickpea Almond Butter Energy Balls
These plant-based snack balls are quick and easy to make, with just the the right amount of sweet, and are well-balanced with protein, carbs, and fat.
Servings: 24
Equipment
- Food Processor
Ingredients
- 25 oz can chickpeas or two 15 oz cans (approx 3 cups)
- 1/4 cup almond butter organic
- 1/4 cup extra virgin coconut oil melted
- 10 dates pitted
- 1/4 cup dairy free chocolate chips like Enjoy Life brand
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 flax egg
- 3 tbsp coconut flour
Instructions
- Add all ingredients except the chocolate chips to a food processor.
- Once mostly blended, stop the food processor and use a spatula to scrape down the sides of the bowl.
- Blend again, until smooth.
- Turn off the food processor, remove blade, and mix in the chocolate chips.
- Place the covered food processor bowl in the refrigerator for a minimum of one hour, but up to 48 hours. You can also put the bowl in the freezer for 30-60 minutes, instead.
- When the dough is chilled through, remove from refrigerator or freezer and scoop out 1 tablespoon per ball, rolling each into a ball shape.
- Keep in a storage container in the refrigerator for up to 5 days, or in the freezer. If layering the balls, use a piece of parchment paper between each layer to prevent sticking.
Notes
*I like to keep them in the freezer so that they hold their shape well when traveling in snack or lunch bags, and it's better from a food safety perspective.
** To make one flax egg, combine 1 tbsp ground flaxseed with 2.5 tbsp water. Let rest for 5-10 minutes before using.