I got this idea from Rita Mustafa’s ‘Gluten-free, dairy-free, egg-free recipes’ cookbook. These energy balls are quick to prepare and quick to disappear! People of all ages love them – the combination of sweet, nutty, and crunchy rolled into a little ball is irresistible even for the ‘little people’ in our lives – what a great way to get some protein into our children!
All of the ingredients are likely something that you already have in your cupboard… except, spirulina. So, if you don’t have spirulina, you can just omit it and they will turn out just as tasty and will still contain a generous amount of protein from the almonds, almond butter, and hemp hearts.
- ½ cup almonds, chopped well
- ⅓ cup dates, pitted and chopped
- ⅔ cup gluten-free ‘crispy rice’ cereal
- ⅓ cup almond butter
- ⅓ cup raisins or dried cranberries
- 2 Tbsp maple syrup
- 2 Tbsp hemp hearts
- 1 Tbsp spirulina powder
- ¼ cup chopped almonds for garnish
- ¼ cup shredded coconut for garnish
- Chop almonds well and set aside ¼ cup for garnish.
- Place remaining chopped almonds and other ingredients into a food processor or blender. (I used our Vitamix)
- Process until mixture turns sticky and will form into a ball. You’ll need to pulse and scrape down the sides a few times.
- Scoop mixture out by the Tbsp, roll into a ball and them roll through reserved chopped almonds, if using.
- Continue until remaining mixture is gone.
- Serve immediately or chill before serving.
- Store in fridge for up to 10 days or in the freezer for longer.