# Peanut Butter Chocolate Energy Balls

## Ingredients:
- 1 cup (150g) roasted unsalted peanuts
- 1 cup (230g) Medjool dates, pitted
- 1/4 cup (64g) natural peanut butter
- 2 tbsp (10g) unsweetened cocoa powder
- 1 tsp (5ml) vanilla extract
- 1/4 tsp salt
- 2 tbsp (30g) mini chocolate chips

## Instructions:
1. Add peanuts to the food processor and pulse until finely chopped.
2. Add dates, peanut butter, cocoa powder, vanilla extract, and salt. Process for 45-60 seconds until the mixture becomes crumbly and starts to clump together.
3. Add mini chocolate chips and pulse a few times to incorporate.
4. Roll the mixture into 1-inch balls.
5. Refrigerate for at least 1 hour before serving.

## Notes:
- If the mixture is too dry, add 1 tsp of water or extra peanut butter.
- If too wet, add a tablespoon of ground flaxseed or cocoa powder.
- Store in an airtight container in the refrigerator for up to a week, or freeze for 2-3 months.

Yield: About 16 balls

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# Lemon Blueberry Energy Balls

## Ingredients:
- 1 cup (125g) raw cashews
- 1 cup (230g) Medjool dates, pitted
- Zest of 1 lemon
- 2 tbsp (30ml) fresh lemon juice
- 1/2 cup (50g) dried blueberries
- 1/4 cup (28g) unsweetened shredded coconut
- 1 tsp (5ml) vanilla extract
- 1/4 tsp salt
- Extra shredded coconut for rolling (optional)

## Instructions:
1. Add cashews to the food processor and pulse until finely chopped.
2. Add dates, lemon zest, lemon juice, dried blueberries, shredded coconut, vanilla extract, and salt. Process for 45-60 seconds until the mixture becomes sticky and holds together when pressed.
3. Roll the mixture into 1-inch balls.
4. If desired, roll the balls in extra shredded coconut for coating.
5. Refrigerate for at least 1 hour before serving.

## Notes:
- If the mixture is too dry, add an extra date or a teaspoon of water.
- If too wet, add more shredded coconut or a tablespoon of ground flaxseed.
- Store in an airtight container in the refrigerator for up to a week, or freeze for 2-3 months.

Yield: About 16 balls

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# Oatmeal Raisin Cookie Energy Balls

## Ingredients:
- 1 1/2 cups (135g) old-fashioned rolled oats
- 1/2 cup (120g) natural peanut butter or almond butter
- 1/4 cup (85g) honey or maple syrup
- 1/4 cup (40g) raisins
- 2 tbsp (14g) ground flaxseed
- 1 tsp (5ml) vanilla extract
- 1 tsp (2g) ground cinnamon
- 1/4 tsp salt
- 2 tbsp (30ml) milk (dairy or plant-based), if needed

## Instructions:
1. In a large bowl, mix together oats, peanut butter, honey, raisins, ground flaxseed, vanilla extract, cinnamon, and salt until well combined.
2. If the mixture seems too dry, add milk 1 tablespoon at a time until it reaches a consistency that holds together when pressed.
3. Refrigerate the mixture for about 30 minutes to make it easier to roll.
4. Roll the mixture into 1-inch balls.
5. Store in an airtight container in the refrigerator.

## Notes:
- For a firmer texture, you can pulse half of the oats in a food processor before mixing.
- Substitute raisins with other dried fruits like cranberries or chopped apricots for variety.
- Add 1/4 cup of chopped nuts for extra crunch if desired.
- These balls can be stored in the refrigerator for up to a week, or frozen for up to 3 months.

Yield: About 16-18 balls