Vegan MoFo fail. I haven’t blogged since last Thursday! I do have a bunch of excuses though, would you like to hear them? I went to Sault Ste. Marie for 5 days over Thanksgiving which entailed a total of 18 hours in the car. Then the day after I got back, I was volunteering at a conference all day. Then I got sick and my laptop broke so I had to buy a new computer. But I’m sure I can still get in 20 posts!
I little while ago I was searching for a raw energy ball recipe to make. I was trying to decide between the hemp cacao energy balls from Choosing Raw and the coffee crunch bites from cupcakes and kale. I couldn’t decide so I took what I liked from each recipe and made my own. And they were delicious. I have since made these dozens of times. They are quick to whip up and make a super portable snack that is yummy, healthy and filling! The coffee flavour is pretty strong so omit the coffee beans if you’re not a fan.
Mocha energy balls (Makes 15-16 balls)
½ cup cashews
¼ cup almonds
¼ cup hemp seeds
½ cup packed pitted fresh medjool dates (~10 large dates)
2 tbs cacao nibs
1 tbs coffee beans
pinch of salt
1 tbs water
Grind the cashews, almonds and hemp seeds in a food processor fitted with the s-blade until they resemble a coarse flour. Finely grind the cacao nibs and coffee beans in a coffee grinder and add to the food processor. Add the pinch of salt and dates and pulse until the dates are finely chopped. If the mixture hasn’t formed into a dough yet, add the 1 tbs of water and pulse again. Make sure that the mixture will stick together when pinched, if not, add a bit more water. Scoop out 1 tbs of dough and roll into a tight ball between your palms. Repeat for the rest of the dough. Refrigerate the finished energy balls.
This recipe has been submitted to Wellness Weekend over at Diet, Dessert and Dogs!