IMG_8130I 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)


  1. Soak dates in warm water to soften.
  2. Mix all ingredients in a food processor and blend until well mixed.
  3. Roll into tablespoon sized balls. You might need to refrigerate them for about 30 minutes before rolling.
  4. Roll the balls in the shredded coconut.
  5. Enjoy!

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