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Cinnamon Roll Energy Balls

Cinnamon Roll Energy Balls: Your New Favorite Snack Boost

Discover the delightful Cinnamon Roll Energy Balls, your ideal snack for a boost of energy and taste without the guilt.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 12 balls
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Medjool Dates soaked in warm water if hard
  • 1/2 cup Almond Butter can substitute with nut or seed butter
  • 1 cup Old-Fashioned Oats ensure gluten-free if needed
For Extra Flavor
  • 1 teaspoon Ground Cinnamon add cardamom or nutmeg for extra flavor
  • 1 teaspoon Pure Vanilla Extract
For Creaminess & Binding
  • 1/2 cup Raw Cashews raw or roasted, adjust salt accordingly
  • 2 tablespoons Coconut Oil
To Thicken & Sweeten
  • 1/4 cup Coconut Flour
  • 1/4 cup Coconut Sugar can substitute with other sweeteners
For Overall Balance
  • 1/4 teaspoon Kosher Salt use sparingly based on cashews

Equipment

  • food processor

Method
 

Steps to Prepare
  1. Begin by removing the pits from your Medjool dates, ensuring they're soft for easy blending. If hard, soak in warm water for about 10 minutes.
  2. In the food processor, combine the soaked Medjool dates, almond butter, old-fashioned oats, raw cashews, coconut oil, pure vanilla extract, ground cinnamon, and a pinch of kosher salt. Process until it forms a sticky, cohesive ball.
  3. Scoop out small portions using a tablespoon or cookie scoop and roll into bite-sized balls. Aim for about 1-inch in diameter.
  4. Refrigerate the energy balls for 30 minutes to firm up their texture.
  5. Transfer to an airtight container and store in the refrigerator for up to a week, or freeze for up to three months.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Use fresh Medjool dates for the best texture, and adjust salt based on the cashews used.

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