On Sunday afternoons I like to meal prep for the upcoming week. This doesn’t mean I enjoy spending my entire Sunday cooking and preparing meals. On the contrary, a quick recipe that can be accomplished before my first cup of coffee is gone is more my style. Recipes that create a manageable mess and require little clean up are Sunday dreams. They’re even better if they can fuel my busy week. This is one of those quick, delicious and GOOD FOR YOU recipes that can be eaten throughout the week, on the go, for lunch or in between meals. These gluten free, raw vegan energy balls require little on my part and provide me with much needed energy throughout my day. They also save me from caving and buying Court Street Coffee’s cheese and cherry danishes. Five simple ingredients and five minutes of prep is all you need to create these blissful balls that can push you through that mid-day wall.
- One cup of pitted dates
- One fourth cup of unsweetened dark chocolate, roughly chopped (see note)
- Three tablespoons of all-natural peanut butter
- Two thirds cup gluten-free oats
- One table of chia or flax seeds (I used both)
- Blend dates in food processor or blender for one minute or until a thick paste is created
- Combine all ingredients in a blender and blend for another minute, stopping after 30 seconds to spoon any ingredients that are stuck at the bottom on on the sides
** If your mixture is looking a little dry or if you are having trouble blending because you’re not using a food processor, add a splash of cashew milk (or any other nut milk)
3. Remove contents from blender and form one inch balls by rolling the mix between your palms
4. You can eat them as is or stick them in the fridge for 20 minutes to fully set if you plan on eating them throughout the week.
Enjoy these bliss balls with a good cup of coffee and continue in pursuit of your magic-filled Sunday.
Note: Finding dairy-free chocolate can be a bit complicated. Dark chocolate from major brands may still use milk powder. If no milk products are listed you are good! Cocoa butter is actually not a dairy product. I used half of an unsweetened dark chocolate Baker’s bar for this recipe.