These scrumptious spirulina energy balls are vegan, naturally gluten-free, oil-free, and refined sugar-free. Easy to make as wholesome no-bake snacks or a quick tasty dessert.
1 and ⅓cupsdatespitted, measured after pitting (I used 22 dates)
½cupalmondsraw
½cuppumpkin seeds (pepitas)raw
¼cupdesiccated coconut
1tablespoonspirulina powder(If you are not used to spirulina yet, I suggest first adding ½ tbsp. Taste and see if you like to add the other half of tablespoon)
1tablespoonpeanut butter
Instructions
First, in a food processor or high-powered blender put raw almonds and pumpkin seeds. Pulse for a few seconds at a time until they are finely ground.
Next, add dates, desiccated coconut, peanut butter, and spirulina powder to the ground almonds and pumpkin seeds. Process until a sticky dough is formed. If your dates are not soft enough, make sure to soften them first. Put them in a bowl and cover them with hot, boiling water. Let them soak for 5-10 minutes. If you do this step make sure to completely drain the dates otherwise the mixture won't be sticky but too wet and the balls won't form well.
Then, with a tablespoon, scoop out of the mixture and roll small balls using your hands. Transfer to a plate and keep refrigerated.Store them in the fridge for up to 5 days in an airtight container. Freeze any leftovers for up to 2 months in the freezer-friendly container. Enjoy!
Notes
Dates should be at room temperature and have a soft, caramelly texture before making this recipe. In that way, you won’t need to soak them in water.
Depending on the texture of your dates, add more coconut if you get a too wet mixture. On the other side, if the mixture is too dry, feel free to add a tablespoon of peanut butter so you can easily roll the balls with your hands.
You can use walnuts, hazelnuts, or pecans instead of almonds. Likewise, you can substitute pepitas with sunflower, chia, or flax seeds.
You can use any nut butter instead of PB. Make as many combinations as you like depending on your preferences.