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Cherry Almond Energy Balls

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup raw almonds whole or slivered
  • 1 cup pitted Medjool dates (about 10–12), slightly soft
  • 3/4 cup dried tart cherries unsweetened if possible
  • 2 tablespoons chia seeds
  • 1 tablespoon ground flaxseed golden or brown
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional but incredible
  • 1/8–1/4 teaspoon fine sea salt, to taste
  • 1–2 tablespoons almond butter as needed for binding
  • 1–2 teaspoons water only if mixture is too dry
  • For coating optional; unsweetened shredded coconut, crushed freeze-dried cherries, or finely chopped almonds

Method
 

  1. Line a plate or small tray with parchment. If your dates are firm, soak them in warm water for 5 minutes, then drain well.
  2. In a food processor, pulse almonds 8–10 times until they resemble a coarse meal with tiny chunks. Don't over-blend or you'll get almond butter (great, but not today).
  3. Toss in dates and cherries. Pulse until the mixture looks pebbly and starts to clump when pressed. Scrape down sides as needed.
  4. Add chia, flax, vanilla, almond extract, and salt. Pulse again. If it crumbles instead of sticking, add almond butter and pulse. Still dry? Add water 1 teaspoon at a time.
  5. Pinch some mixture. If it holds together without crumbling, you're golden. If not, a tiny bit more almond butter will fix it.
  6. Scoop about 1 tablespoon per ball and roll between your palms. Aim for 16–18 balls. If using coatings, roll in coconut, crushed almonds, or cherry dust.
  7. Chill for 20–30 minutes to firm up. This helps them hold shape and taste even better.
  8. Try not to eat five at once. Or do. Your call.