If you invite me over to your house, chances are I’ll bring these…
Almond Butter Energy Balls with Dates, Oats, and Dark Chocolate Chips:
If you come to my house, you’ll probably find them in my fridge. And in my freezer. And in my purse.
And in my bedside table drawer. (Not because they’re supposed to be there. Because, mom brain.)
The point is, I have these tasty almond butter energy balls everywhere!
Well, first they’re absolutely delicious. Creamy almond butter with the sweetness of dates, the bittersweetness of dark chocolate — with a hint of saltiness.
Second, they’re bite-sized enough for a wee snack when I’m on-the-go.
And third, they’re full of good stuff that will keep my energy up. Especially now as a new mom, nursing this little goober takes up a lot of energy! The oats in these almond butter energy balls are also said to help with milk production — another win!
They’re like my Swiss Army Knife of a snack. So, me and my little goober decided to show you how to make them!
Click here to check out the video, meet Charlotte, and learn how to make my balls!
Recipe: Almond Butter Energy Balls with Dates, Oats, and Chocolate Chips
- 9 medjool dates with pits taken out (Usually in the produce section. If you can’t find them, any dates are fine)
- 1 cup unsalted almond butter
- 1 cup rolled oats (I used Bob’s Red Mill Gluten Free Rolled Oats)
- Sprinkle of pink Himalayan salt or any sea salt
- 3/4 cup dark chocolate chips (I am using Lily’s Keto Dark Chocolate Baking Chips because I’m avoiding sugar but I also love Sunspire’s Organic Bittersweet Chocolate Chips)
- 1/2 cup unsweetened shredded coconut
- In a large food processor, add pitted dates, almond butter, oats, and salt. Pulse until they are well-combined and sticky. Taste and adjust the salt if needed.
- Remove the blade and stir in the chocolate chips by hand.
- Scoop out 1 tbsp of the mixture at a time and roll between your palms into balls.
- Roll the balls in shredded coconut.
- TRY NOT TO EAT THEM ALL! I keep a few on my counter for a quick sweet bite and the rest in the fridge where they’ll be good for about a week. Or you can freeze them in an airtight container for up to 3 months. Enjoy!
P.S. Having a 7 month old has made me totally up my game when it comes to eating healthy meals with very little time — whether it’s weekend meal planning or tossing together a quick dinner before she gets cranky.
So what video should I make next? Let me know by leaving a comment — I’d love to hear from you!