When you’re on the road or on the go a lot, it can get tough to eat healthily. My trick for staying healthy on the road is food prep, and some Amrita bars, of course 🙂 Energy balls are also great – perfect portion, tasty, and when you make them yourself, you know exactly what’s in them. A friend recently asked me if I had any energy ball recipes that I really like, and I have 3 on rotation right now. Heads up, these are not my own recipes, so credit where credit’s due. Consider buying the books or visiting the blog if you want more delicious, plant-based recipes.
Superfood Energy Balls
From The Plantpower Way
Delicious, nutritious, chocolatey energy balls to lift your mood and spirit.
- 8 dates
- ½ cup of raw walnuts
- 1 sprinkle of salt
- ¼ cup of cacao nibs
- 2 tablespoons of raw cacao powder
- 4 tablespoons of hemp seeds
- 1 teaspoon of vanilla extract
- Soak the dates for 30 minutes. Pit and set aside.
- In a food processor, pulse the walnuts until they are mealy in texture.
- Add the salt, cacao nibs, cacao powder, and 2 tablespoons of the hemp seeds. Pulse until well incorporated.
- With the food processor running, add the vanilla and pitted dates one by one until the mixture begins to form a dough.
- Make small balls by rolling 2 tablespoons of the dough between your hands.
- Place the remaining 2 tablespoons of the hemp seeds on a plate and roll the dough balls in the hemps seeds to form an outer layer.
Perfect Pumpkin Energy Balls
Perfect for the fall, these energy balls will fuel you throughout the day, or before your next workout.
- 1 cup of Medjool dates (10 to 12 large dates)
- 1 cup of old-fashioned oats
- ¼ cup of walnuts
- ¼ cup of pumpkin puree
- 1 tablespoon of maple syrup
- 1 tablespoon of chia seeds
- 2 teaspoons of pumpkin pie spice
- ½ teaspoon of salt
- In a food processor, process the dates, oats, walnuts, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, and salt until thoroughly mixed.
- Make the mixture into small balls with either a cookie scoop, spoon, or your hands. Place the balls on a parchment paper-lined baking sheet.
- Refrigerate the balls on the baking sheet for at least 30 minutes before serving.
Peanut Butter Pretzel Balls
From the TriMarni Coaching & Nutrition blog
I’m not sure if these travel well. They never made it out of my house and they’re so delicious, they became dessert instead of a snack!
- 2 cups of small pretzels
- ¾ cup of creamy peanut butter
- 2 ½ tablespoons of honey
- ½ teaspoon of cinnamon
- Crush the pretzels so that they’re broken up but not powdery.
- Combine all of the ingredients in a bowl.
- Using a spoon, scoop “balls” on to a parchment paper-lined cookie sheet.
- Place in the freezer for at least 10 minutes to set.