These gooey, chewy, cranberry chocolate energy balls are your next pre-workout energy boost, or the answer to your late night sweet tooth craving.
Okay, there. It’s out of my system.
Seriously, if you know me, you knew that was coming and was absolutely mandatory.
Anyway, I was first introduced to the world of energy balls a few years ago when I entered the [other] world of Instagram and #mealprepmonday. I started seeing everybody sharing their giant batches of bites for the week, so I made some for myself like…once. Now, I make them all the time. I use them as snacks, or as dessert if I’m craving something sweet after dinner (I say that like it’s not every single night). I’ve always made them with a combination of nut butter, sometimes oats, protein powder, honey, flax seed meal, and any other toppings or flavor enhancers I find. A few times I’d made them using dates, but sort of fell off that train for some unknown reason.
This past weekend, my best bloggy bud, Georgie of In It 4 the Long Run, flew down from Bahhhston (Boston, get it).
Emoji pillows are this generations Beanie Babies. You heard it here first, folks. Also, that photo is irrelevant but I felt the need to share it.
We laughed, we cried (not really), we blogged, and we made balls. Georgie re-introduced me to the ballin’ world of balls made with dates, and so, since we, of course, ate the whole batch we made in two days, I had to make some for myself after she left.
Cranberry is the quintessential holiday season fruit and flavor, so I decided to be cliche and throw it in some balls. This is the easiest, most flavorful, chewiest and sweetest energy ball recipe I’ve made! Oh, and it will take you at most, ten minutes.
- 1 cup salted cashews
- 10 medjool dates
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips
- Add cashews to a food processor and grind until a flour-like consistency is formed.
- Break the dates up with your hands and add them into the food processor. Process until a dough is formed.
- Add in the cranberries and chocolate chips. Pulse the processor a few times, making sure not to completely grind the toppings.
- Place a paper towel into a bowl, and put the dough on top. Wrap the paper towel around the ball of dough and squeeze the excess oil out. Prepare to be moisturized.
- Using a small ice cream scoop, scoop out each ball and use your hands to form. Place in an air-tight container and into the refrigerator. Or, eat the whole batch. Whatever.
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