the_information_nexus/food_related/energy_balls.md

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