It’s no secret we like energy balls around here. I always make a big batch of some kind of healthy snack for us to have on-hand for the week, and that snack is usually either a: banana bread, muffin, or energy ball. (Have you tried my Chocolate Chip Cookie Dough Energy Balls yet?) Dark chocolate chips somehow manage to find their way in almost all of those, but a couple weeks ago I decided I wanted a different flavor combo and started recipe testing these babies.
These energy bites are so soft and light that Ryan says they taste like cookie dough. I would call them somewhere between a blueberry muffin and a lemon poppyseed muffin. The lemon is zesty and bright but understated. It’s not overwhelming and is the perfect compliment to the blueberry muffin flavor. I think you’ll enjoy these!
Ingredients:
- 1 cup oats
- 1 ½ cup raw cashews
- 2 tbsp. coconut flour
- 1 tbsp. coconut sugar
- ½ cup unsweetened dried blueberries
- ½ cup unsweetened almond milk
- 1 tbsp. lemon juice (~ the juice from 1/2 a lemon)
- 1 tsp. vanilla extract
- Dash of cinnamon
- Pinch of sea salt
Instructions:
- In a food processor or high-speed blender, add oats and pulse until finely milled.
- Add cashews and pulse for 3-7 minutes or until you’ve achieved a thick, creamy consistency. (Be patient — this will take far longer than you think!)
- Add coconut flour and coconut sugar and pulse one more time — this time until just combined.
- Next, spoon the mixture out of your food processor blender and into a large mixing bowl. Add in almond milk, lemon juice, vanilla, cinnamon, sea salt, and stir.
- Add in dried blueberries and stir again.
- Dough will be sticky. You can either roll as is (wetting your fingers as needed to form the balls and preventing them from sticking), or you can chill batter in the fridge for 30 minutes – 1 hour and then roll.
- Roll dough into approximately 1″ balls, and enjoy!
