Ingredients
Scale
- 1 ½ cups (225g) raw, unsalted cashews
- 1 cup (150g) pitted Medjool dates, packed
- 1 cup (90g) old-fashioned rolled oats (use certified gluten-free if necessary)
- ¼ cup (25g) unsweetened shredded coconut, plus more for rolling
- 2 tablespoons chia seeds
- 2 teaspoons ground turmeric
- 1 teaspoon fresh lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice (from about 1 large lemon)
- 1 tablespoon melted coconut oil
- ½ teaspoon ground ginger (optional, for extra warmth)
- ¼ teaspoon finely ground black pepper (essential for turmeric absorption)
- ⅛ teaspoon sea salt
Instructions
- Prepare the Base: In the bowl of a high-speed food processor, combine the cashews and rolled oats. Pulse 5-7 times until they are broken down into a coarse, crumbly flour. Be careful not to over-process, or you will end up with nut butter.
- Add Core Ingredients: Add the pitted Medjool dates, shredded coconut, chia seeds, ground turmeric, lemon zest, ground ginger (if using), black pepper, and sea salt to the food processor.
- Process the Mixture: Pulse the mixture another 10-15 times until the dates are well-chopped and everything is beginning to combine. The mixture will look crumbly and dry at this stage, which is normal.
- Add Wet Ingredients: With the processor running on low, drizzle in the fresh lemon juice and the melted coconut oil. Continue to process until a thick, sticky dough forms. The dough should start to clump together and pull away from the sides of the bowl.
- Check Consistency: Stop the processor and test the dough. Pinch a small amount between your fingers. If it holds its shape easily, it’s ready. If it’s too crumbly, add 1 teaspoon of water or a little more lemon juice and pulse again. If it’s too wet, add a tablespoon of oats or a few more cashews and pulse to combine.
- Roll the Balls: Scoop out the dough using a tablespoon or a small cookie scoop to ensure uniform size (about 1 to 1.5 inches in diameter). Roll the dough firmly between the palms of your hands to form smooth, compact balls.
- Coat (Optional): Pour some extra shredded coconut onto a small plate or shallow bowl. Roll each energy ball in the coconut until it’s evenly coated. This step adds a lovely texture and visual appeal.
- Chill and Set: Place the finished energy balls on a baking sheet lined with parchment paper. Transfer them to the refrigerator to chill for at least 30 minutes. This helps them firm up and allows the flavors to meld together.
- Store: Once firm, transfer the energy balls to an airtight container. They can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Nutrition
- Serving Size: One Normal Portion
- Calories: 115