Chocolate Sunbutter Energy Balls


  • 1 C. Pitted Dates
  • 2 Tbsp Chia Seeds
  • 2 Tbsp. Ground Flax Seeds
  • ¼ C. Gluten-free Rolled Oats
  • ¼ C. Maple Syrup
  • ¾ C. Sunbutter

Chocolate Topping


  1. Line a baking sheet with parchment paper and set aside.
  2. Place the first 4 ingredients in a food processor and pulse to combine.
  3. Add the maple syrup and Sunbutter to the mixture and continue to pulse.
  4. Remove the mixture from the food processor and knead until fully incorporated.
  5. Divide the mixture into 12-14 balls, about 2 inches in diameter each. Place the balls on the parchment paper.
  6. Melt the chocolate and vegetable shortening in a double boiler, or in the microwave (stir once/minute until melted).
  7. Using the tip of a fork, drizzle each ball with the melted chocolate.
  8. Chill the chocolate drizzled energy balls for 20-30 minutes before serving. Keep the extras in an airtight container in the fridge for up to a week.



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