Today I wanna talk about balls, Energy Balls!
We all know what Rocky Mountain Oysters are. I was granted this knowledge from my boyfriend a while ago. And whether I wanted to know or not, I was now aware that people eat cow testicles for enjoyment.
They are usually skinned, deep fried, and probably served with a milk based dipping sauce. If that’s not full circle I don’t know what is.
Before I went all plant-based I had it in my heart that I wanted, no needed to try Rocky Mountain Oysters. However, I went veggie before I got the chance. And let me say that I don’t think I’m missing out.
Feel free to prove me wrong in the comments below, but putting a cow’s testicles into my mouth doesn’t exactly sound appetizing, and I even eat kale.
But that’s enough about cow balls because today I’m talking about energy balls.
We’ve all heard of them and seen recipes for them on Pinterest. So I thought I’d add another to the mix. But these are inspired by my recent trip to Colorado.
My boyfriend and I road tripped there to visit some of his friends and had an absolute blast. I met so many great people and did so many great things. It was a shell shock to be back in Omaha. But I’m here with recipe ideas and a new food processor so I’m back in business.
What’s So Great About These Energy Balls?
I made a batch of these before I left for CO and they came in handy so many times. If you’re like me then hunger=hanger. And you always need a little sumthin-sumthin to get you by between brekky and lunch.
Best part? The healthy and nourishing ingredients these balls are loaded with. Today I’m sharing two ball recipes so you can have a complete set.
The first recipe is for my Orange Vanilla Pecan balls and the second is my Salted Caramel PB Chocolate balls. Now is that a mouthful or what?
Both my recipes start out with these scrumptious dates. Most recipes call for medjool dates but you can also use the deglet noir type. I wanted to make these balls as accessible as possible so I have a hack down below for using any dates you want.
Here I used a mixture of deglet noir and medjool and they worked perfectly. My hack is soaking them for ten minutes in warm water so they blend up all smooth. Nobody has time for lumpy balls.
Another ingredient that absolutely makes these balls is these fresh pecans. They are so beautiful and full of flavor that I had to showcase them below.
These balls will come in handy whenever you’re hankering for a sweet or just in need of some energy between meals. Make them both or use the recipe as a guide for your own ball creations. The world is your oyster!
Travel Energy Balls
makes: so many balls
orange vanilla pecan
- 1 c dates
- 1 c pecans
- 1 c almonds
- 1 T chia seeds
- 1/2 t cinnamon
- 1 T coconut oil, softened but not hard
- 1/2 t vanilla extract
- 2-3 drops orange essential oil
- or 1/2 t orange extract
salted caramel pb chocolate
- 1 c dates
- 1/2 c almonds
- 1/2 c hazelnuts
- 1 T chia seeds
- 3 T cacao powder or cocoa powder
- 1/2 c peanut butter
- 1 t caramel extract or vanilla extract
- Each recipe follows the same method. Start by soaking the dates in warm water for about ten minutes. Drain and squeeze out the excess moisture.
- In the food processor, process the nuts until a fine meal. Add the chia seeds and any other dry spices and mix until combined.
- Add the dates to the food processor along with any oils, nut butters or extracts. Pulse until a ball forms around the blades and then you know you’re done.
- Using a tablespoon sized scoop, spoon up some of the dough and roll it into balls. Place in an airtight container.
- These babies store at room temp for about a week but can also be kept in the freezer for longevity.