Almond Beet Coconut Energy Balls
These almond beet coconut energy balls are the perfect healthy and beautiful treat for Valentine's Day! Vegan, gluten-free, and paleo too!
Print Recipe
Ingredients
- 9 medjool dates, pitted and soaked to soften
- 1 large cooked beet, chopped (I steamed mine)
- 1/2 cup + 1 Tbsp almond flour
- 1/3 cup unsweetened shredded coconut (plus more for rolling)
- 1/4 heaping cup raw almonds
- 1 tbsp natural almond butter
- 1 tbsp finely ground flaxseed (plus more for rolling)
- 1/2 tsp vanilla extract
Instructions
- Add all ingredients to a food processor. Process until a smooth paste forms (you may need to stop and scrape the sides with a rubber spatula).
- Put the mixture into a container, cover, and put in the refrigerator for 30 minutes to chill and set.
- Take mixture out and roll into 12-14 balls. I used a 1 1/2 Tbsp cookie scoop. Roll in shredded coconut or ground flaxseed.
- Store energy balls in an airtight container in the refrigerator for up to 5 days or wrap each ball and freeze.
- Enjoy!
Notes
(Recipe adapted from Love Beets)
Servings: 12 energy balls