These energy balls have become a staple of my ski season, and for good reason! They come together in under 10 minutes with the help of a powerful food processor, and store for weeks in the refrigerator so I can pull them out a few at a time while packing my bag for a day in the mountains.
I find the espresso powder gives me that extra boost I need in the middle of a long day, and they hold up well in a pocket or backpack, without getting overly smushed.
1 cup pitted Medjool Dates
1/4 cup cocoa powder
1/4 cup rolled oats
1/4 cup walnuts, almonds, or nut of choice
2 Tbsp. nut butter
2 tsp. espresso powder
1/4 tsp. salt
1 Tbsp. cacao nibs (optional)
1 Tbsp. maple syrup
Add all ingredients except cacao nibs and maple syrup to a food processor.
Blend on high for 1-3 minutes, stopping to scrape down the sides as needed.
Once the mixture is starting to look like fine crumbs, add cacao nibs and maple syrup.
Blend for another minute, until the whole mixture starts to feel cohesive. You can keep blending if you prefer your energy balls with a smoother consistency, or stop here if you like them a little crunchier.
Roll the dough into 1-2 Tbsp. sized balls and place on a plate or baking sheet so that none are touching.
Put energy balls in the freezer for at least an hour, then remove them from the baking sheet and store in a container in the freezer. Energy balls will stay fresh for up to a month in the freezer.