Ingredients
Main Ingredients
- 2 cups raw cashews
- 6 pitted Medjool dates
- 3/4 cup unsweetened shredded coconut, divided (optional, see Notes below)
- 1/3 cup creamy cashew butter
- 3 Tbsp. pure maple syrup
- 1 Tbsp. hemp seeds or chia seeds
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
- 1/3 cup freeze-dried strawberries
Instructions
- Blend the base ingredients: Place the cashews in a blender and pulse until they are finely chopped but not turned into flour. Add the pitted Medjool dates, 1/4 cup of shredded coconut, cashew butter, maple syrup, hemp or chia seeds, vanilla extract, and sea salt. Blend the mixture until everything is combined and starts to clump together, indicating it will hold shape.
- Add strawberries: Incorporate the freeze-dried strawberries by blending briefly so that the pieces are evenly dispersed throughout the mixture. Stop occasionally to scrape down the sides of the blender and mix manually if needed to ensure even distribution.
- Form the balls: Transfer the mixture into a bowl. Using a small cookie scoop or tablespoon, measure out about 24 equal portions. Roll each portion between your hands to form smooth balls.
- Coat with coconut and chill: Spread the remaining 1/2 cup of shredded coconut on a flat plate. Roll each energy ball in the coconut to coat them evenly. Place the coated balls in the refrigerator to chill for about 30 minutes until firm.
Notes
- The shredded coconut is optional; you can omit it from the mixture or the coating or both if preferred.
- Freeze-dried strawberries add a nice tart flavor and vibrant pink specks; fresh strawberries would make the mixture too wet.
- For a nut-free version, substitute cashew butter with sunflower seed butter and cashews with pumpkin seeds, but texture and taste may vary.
- Store the energy balls in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
