energy "fat balls"
I am the type of person who gets exhausted quite easily. Until recently, most days I felt very sluggish, run down, with very little energy at all. Some days I just couldn't wake up - with no real good excuse (no kids, just a cat!) to be so tired - and it got me wondering and it got me feeling guilty. I'm in my early 30's, with no kids and I hardly have any energy, but why? I went back to my first and only true love: food.
I love food. All types of food. Ever since I started teaching yoga classes nearly a year ago, I have really honed in on my diet, the way that I eat and the types of food I eat. I started perusing the internet and Instagram for other people who I felt had a real passion for eating healthy and making it look GOOD.
That's when I came across this recipe for coconut fat balls developed by Lee and posted on her blog, Lee From America. I had always seen tons and tons of recipes for "energy balls" or "protein bites" but I had never seen them referred to as "fat balls". The name alone motivated me to drag my food processor out and give these little guys a try and I'm so glad I did.
Not only are they packed with so many good, wholesome ingredients, they TASTE AMAZING too. I love to eat 1-2 as a breakfast starter in the morning to get my energy up OR at the end of an intense workout to replenish. I made these on a Sunday as meal prep for the week and they took no time at all. Everything blitzed in a food processor for a few minutes and Voila! The tastiest homemade energy bite you could ever ask for.
Coconut Fat Balls (adapted recipe below)
- 1 1/4 cup coconut flakes (I love using Bobs Red Mills)
- 1/2 c. coconut oil, melted
- 1/4 cup coconut butter
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1/2 cup cashews
- 1/2 cup almonds*
- 1 tsp cinnamon
- 3 medjool dates (pitted)
- 1-2 scoops of protein powder
- a pinch of finely ground himalayan pink salt
- 1/3 c. almond milk
- 2 tbsp cacao nibs
- Blend everything up to cacao nibs in a food processor until dough forms. This may take a few minutes.
- Add in cacao nibs and pulse a few times to blend.
- Roll into bite sized balls then lay on a wax lined baking sheet and freeze for at least 30 minutes. I like to use a small ice cream scoop to get perfect little rounds.
- Transfer to an airtight container and freeze for optimal freshness. When you're ready to eat, pop them out of the freezer for a few minutes and enjoy!
* I used whole skinless almonds that had soaked overnight for this recipe. I was curious to see if removing the skins would change the color and texture...and I'm a glad I did! The result was a more smooth dough that holds together very well.