Make these energy balls ahead of time for a grab-and-go breakfast or morning snack.
But dont take our word for it.
Give these bite-size energy balls a try with all of our tips and tricks for success below!
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Let stand until slightly softened, about 5 minutes.
Meanwhile, pulse almonds in a food processor until coarsely chopped, about 8 pulses.
Transfer the mixture to a medium bowl; cover and refrigerate for 15 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Line a baking sheet with parchment paper.
Spoon about 1/4 teaspoon of the remaining almond butter in the center of the round.
Place on the prepared baking sheet.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Repeat the process with the remaining date mixture and almond butter.
Drizzle the balls evenly with the melted chocolate.
Refrigerate, uncovered, until set, about 10 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Serve immediately, or transfer to an airtight container and refrigerate for up to 1 week.
Yes!Refrigerate the energy balls in an airtight container for up to 1 week.
If you are layering them, place a piece of parchment between the layers to prevent them from sticking.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
They make a great dessert too!
