Ingredients
Dry Ingredients
- 1 cup whole (raw) almonds
- 3 tablespoons semi-sweet chocolate chips
- 3 to 4 tablespoons wheat germ (or ground flax meal)
Wet Ingredients
- 1 cup pitted dates
- ¼ teaspoon vanilla extract
- ¼ cup almond butter
- 1 to 3 tablespoons water
Instructions
- Process Almonds and Chocolate Chips: In a food processor, grind the whole almonds and semi-sweet chocolate chips until they resemble coarse bread crumbs. This creates a textured base for your energy balls or bars.
- Add Remaining Ingredients: Add the pitted dates, vanilla extract, and almond butter to the food processor. Process until the mixture is combined and sticky. Then, add water one tablespoon at a time until the dough holds its shape when pressed.
- Form Energy Balls: Scoop a generous tablespoon of the mixture and roll it into a ball. Repeat until you have about 14-16 energy balls.
- Coat with Wheat Germ: Place wheat germ on a plate and roll each energy ball in it to coat evenly. This adds extra fiber and a subtle nutty flavor.
- Optional – Prepare for Energy Bars: Line a 9×5-inch loaf pan with plastic wrap and spray with nonstick cooking spray. Transfer the mixture to the pan and press down evenly using wet hands or the back of a baking spray-coated spoon.
- Chill and Cut Bars: Fold the plastic wrap over the mixture and refrigerate for 30 minutes. Lift the set mixture out using the plastic wrap, place it on a cutting board, and cut into 12-14 bars. Optionally coat the bars with wheat germ.
Notes
- If you prefer a sweeter taste, add a small amount of honey or maple syrup.
- You can substitute almond butter with peanut butter or another nut butter of choice.
- Use ground flax meal instead of wheat germ for a gluten-free option.
- Store energy balls or bars in an airtight container in the refrigerator for up to a week.
- Wet your hands before rolling or pressing the mixture to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
