Blueberry Muffin Energy Balls
I might have to make it a weekly thing with these energy balls. They get me thinking about creative ways to make nuts and seeds taste even better. They’re also probably the easiest thing I make during my meal prep days! I made carrot cake energy balls and the blueberry muffin energy balls a couple weeks ago and took a poll to see which people gravitated toward the most. It was pretty evenly split. If I had to pick between the two, I’d go with the carrot cake but the decision was tough. I guess it was good I had both in my fridge for the week. Try both and let me know which you like best!
I like to fill my energy balls with all the vital necessities. So I throw in some Vital Proteins Collagen Peptides, pun intended, adaptogens, and a little Sacha Inchi protein powder. Blueberries are anti-inflammatory and they improve memory!
Serves: 12 energy balls
Hands-on time: 15 minutes
Total Time: 45 minutes
Gluten free, vegan, vegetarian, dairy free, soy free
10 Medjool dates, pitted
½ cup raw almonds
¼ cup raw cashews
¼ cup pumpkin seeds
½ cup frozen or fresh blueberries (Joe’s Blues at the Green City Market at the best)
1 teaspoon vanilla
1 Tablespoon almond butter
1 scoop Vital Proteins Collagen Peptides *Optional*
½ teaspoon adaptogens (I used Moon Juice Spirit Dust) *Optional*
2 teaspoons Sacha Inchi protein powder from Imlak’esh Organics (Use RIDGE10 for a 10 percent discount) *Optional*
Shredded coconut, unsweetened (for rolling)
- Soak dates in warm water to soften.
- Mix all ingredients in a food processor and blend until well mixed.
- Roll into tablespoon sized balls. You might need to refrigerate them for about 30 minutes before rolling.
- Roll the balls in the shredded coconut.
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