IMG_8612We went on this retreat to Palm Springs and there was no food processor in the house. I was the chef for the weekend. Luckily there was a potato masher so I get a little bicep work in. That thing came in handy for the black bean burgers, hummus, and beet hummus. Our plan for carrot cake energy balls and chocolate, coconut energy balls got thrown out the window and we turned to the hodgepodge of ingredients you could make with a spoon. Someone nicknamed them the “Energy Mastery Balls” since the name of the retreat was Energy Mastery. These things flew out of the fridge like people had never seen food before. I think that name just had to stick.

Serves: 12-15 balls

Hands-on time: 10 minutes

Total Time: 40 minutes

Gluten free, vegan, vegetarian, dairy free, soy free


1 cup rolled oats

½ cup flaxseed meal (grind your own so you preserve the nutrients)

½ cup cacao nibs (I get mine from Imlak’esh Organics. Use RIDGE10 for 10 percent off)

½ cup almond butter or another nut or seed butter

⅓ cup honey or maple syrup

1 Tablespoon chia seeds

1 teaspoon adaptogens (I use Moon Juice) *Optional*

1 teaspoon vanilla extract or almond extract (we tried both)


  1. Mix all ingredients in a bowl.
  2. Refrigerate for 30 minutes. If you don’t have time, they will still roll up.
  3. Roll into bite size balls. Store in the refrigerator for up to one week or in the freezer for a couple months.
  4. Enjoy!

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