Ingredients
Equipment
Method
- In a high-speed blender or food processor, add your almonds and blend until a crumbly texture remains. Add your almond butter, dates, and cranberries, and blend well until fully combined. Be sure to regularly scrape down the sides to ensure the mixture is thoroughly combined. If the batter is too crumbly, add 1-2 tablespoons of water to get things moving.
- Transfer the energy ball batter into a mixing bowl. Using lightly wet or oiled hands, form 12 small balls, place them on a lined plate or sealable container, and store in the fridge or freezer until firm.
Notes
- Protein powder: Add up to one full cup of protein powder. When made with Optimum casein unflavored, each ball had 11 grams of protein.
- To Store: Leftovers can be stored in an airtight container and refrigerated for up to 1 week. I like to store them in between sheets of parchment paper so they don’t stick together.
- To Freeze: Freeze leftover energy balls in a freezer-safe container for up to 3 months. Let the balls thaw overnight in the fridge.