2 tsp - 8g cacao powder unsweetened or vegan cacao protein powder
1 tbsp - 12g rolled oatscertified gluten-free or buckwheat flakes or hemp seeds (flavours will change )
50gpeanut butter unsalted or the nut butter
45galmondsor toasted peanuts any other nuts
10g- 2 tbs coconut flour
6g-1 tspchia seeds or flax seeds
unsweetened cacao powder as option
Pulse pitted dates in a food processor or blender until they’re in small pieces or it forms a ball (if your food processor is powerful you can skip this step).
Add oats, almonds, cacao powder, chia seeds and peanut butter and pulse until combined. At this point, the dough will look like crumbs (see photo in the blog post above). You want there to be consistently small pieces but not overly processed.
Carefully roll into ½ inch balls (15 grams per ball), using the warmth of your hands to mold them together. Should yield 15-16 balls (total amount of the mixture is 250 grams). The mixture can be quite oily, that’s totally fine, the energy balls will dry up in 20 minutes.
Roll each ball in the raspberry powder + coconut flour until totally covered. You can also roll it into the cacao powder.
Enjoy immediately (the balls will be soft) or pop in the fridge for 15 minutes to allow the balls to set.
How to store the Vegan Peanut Butter and Raspberry Cacao Energy Balls
Leftover peanut butter and raspberry cacao energy balls can be refrigerated for up to 2 weeks or frozen for up to 3 months. Remove from the refrigerator 10 minutes before serving.