Toasted-Oat Energy Balls with Dates, Almond Butter & Dark Chocolate

By Sprig Originals ✓ · cooked up in Sprig

The difference between a sad, pasty energy ball and one you actually look forward to is five minutes of toasting. Oats and coconut go into a hot oven until they smell like shortbread, then get pulsed with sticky Medjool dates, almond butter and a little flax for body. Dark chocolate, orange zest and flaky salt push them closer to truffle than health food. No baking, no protein-powder chalk, and they hold their shape in a bag, a backpack or a jersey pocket.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/3 cup raw almonds or pecans

• 10 ounces Medjool dates, pitted (about 1 1/2 packed cups)
• 1/2 cup natural almond butter, well stirred
• 2 tablespoons honey or maple syrup
• 2 tablespoons ground flaxseed
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 teaspoon finely grated orange zest (optional)
• 1 to 2 tablespoons warm water, as needed

• 3 ounces dark chocolate (60–70%), chopped into small chips, or 1/2 cup mini chocolate chips
• 2 tablespoons chia seeds or hulled hemp seeds
• 1/2 teaspoon flaky sea salt, for finishing
• 2 tablespoons cocoa powder or extra shredded coconut, for rolling (optional)

Instructions

1. Heat the oven to 350°F. Spread the oats and almonds on a rimmed baking sheet and toast for 6 minutes. Stir, scatter the shredded coconut over the top, and toast 3 to 4 minutes more, until the coconut is golden at the edges and the whole pan smells nutty and sweet. Watch closely at the end — coconut goes from blond to burnt in about 60 seconds. Slide everything onto a plate and cool for 10 minutes.
2. While the oats toast, check your dates. If they are soft and glossy, use them as is. If they feel dry or leathery, cover them with hot tap water for 10 minutes, then drain very well and blot dry.
3. Put the dates in a food processor and pulse 15 to 20 times, until they break down into a coarse, sticky paste that balls up against the side of the bowl. Scrape the bowl down once or twice.
4. Add the almond butter, honey, ground flaxseed, vanilla, cinnamon, kosher salt and orange zest. Process for 20 to 30 seconds, until you have a smooth, thick, uniform paste.
5. Add the cooled toasted oats, almonds and coconut. Pulse in short bursts, 10 to 15 times, until the oats are broken down but you can still see plenty of texture — you want a chunky dough, not a smooth purée. Squeeze a pinch between your fingers: it should hold together and feel tacky. If it crumbles, pulse in warm water 1 tablespoon at a time.
6. Scrape the dough into a bowl. Add the chopped chocolate and chia seeds and knead them in with a sturdy spatula or your hands (the processor blade would shatter the chocolate into dust). Chill the bowl in the refrigerator for 20 minutes — cold dough rolls cleanly and the chocolate stays firm.
7. Scoop level tablespoons (about 25 g each) and roll between damp palms into tight balls, rinsing your hands whenever they get sticky. You should get 20 balls. Roll a few in cocoa powder or extra coconut if you like a drier surface.
8. Set the balls on a plate or small tray, press a few flakes of sea salt onto the top of each, and refrigerate uncovered for 30 minutes to set firm before packing them up.

Chef's tips

Nutrition (per serving, estimated)

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