Chocolate Coconut Energy Balls

I'm a big energy ball fan for a few reasons: I love that you can double or triple batch them and throw them in the freezer for a family-friendly, easy-to-grab snack. I love that they have a dessert feel to them (Hi, I'm Lindsay and I love dessert). I also love that, while following a few key guidelines, they're pretty hard to mess up, with countless ingredient combinations to try. 

But even with a million and one flavour combos out there, for the past couple of months, I've just kept coming back to this recipe. For me, it ticks all the boxes: chocolate + coconut (always a yes from me), walnuts (rich in omega-3s and antioxidants), and sweetened primarily with dates (high in fibre and antioxidants).

Whenever I'm baking with dates, even if the recipe doesn't call for it, I like to soak my dates ahead of time. It's just ensures a more reliable consistency. I usually expedite the process by boiling some water (or just turning the tap to extra hot), and soaking the dates in very hot water for a couple of hours. Otherwise, you can use regular temp and soak them all day or over night to ensure that soft, gooey consistency once combined. 

Energy balls are best kept in the freezer, which helps them hold their shape and reduces unnecessary mess. That said, the fridge works pretty well too. 

Related: Chocolate Almond Butter Stuffed Dates

​If you're working with a batter that is a little on the runny or sticky side, you can add more of your dry base, or try popping the mixture in the fridge for 20 minutes before rolling into balls. I really prefer a small cookie scoop rather than my hands. It helps keep the balls a consistent size and also makes for less mess (are you picking up on an aversion to messes here?). If you are using your hands to roll, simply dampen your hands with a bit of water first to prevent the batter from sticking to you. 

RECIPE:

• 14-16 large medjool dates, pitted
• 1/4 cup walnuts
• 1/3 cup cacao or cocoa powder
• 2 Tbsp maple syrup
• 1/3 cup unsweetened shredded coconut (plus more for coating)
• 1/4 tsp salt

Directions:
Blend all ingredients in a food processor until they are well combined. Roll the mixture into individual balls and then, after placing some loose coconut on a plate, roll each ball in the coconut until lightly covered. Place the balls on a cookie sheet lined with parchment and move to the freezer for 20 minutes. Keep your energy balls in an air tight container in the freezer or fridge. ​