These energy balls are perfect to satisfy anyone’s sweet cravings but with a healthy alternative that’s gluten free, dairy free, sugar free, and egg free. This recipe requires no baking. The only equipment it requires is a food processor, although you can still make it without it if you are willing to spend a little more time chopping everything really well so it all blends well together.
I love to use wax paper to wrap these energy balls as if they were candy so I can easily carry some in my handbag and to include in my kids’ and husband’s lunchboxes. You can keep them in the fridge for around two weeks and use them as a sweet treat after a meal.
The star ingredients that make these energy balls so healthy are the buckwheat and the cacao. Buckwheat is a gluten free seed that adds important amounts of dietary fiber, protein and antioxidants that will help stop cravings for unhealthy refined carbs like pastries and cookies. Aside from being delicious, cacao is considered a super food because of its high content of nutrients. It’s full of healthy antioxidants, magnesium, iron and calcium.
The sweetness in these energy balls come from Medjool dates instead of from refined sugars. Dates are one of my favorite ways to sweeten smoothies, baked goods and other sweet treats. They are loaded with fiber and amino acids that help fight constipation. They also contain plenty of minerals and vitamins and are a natural energy booster. A few of these energy balls will satisfy your cravings while giving your body healthy energy and many nutrients it needs.
Let me know if you make these.
- 1 Cup Medjool* dates.
- ¼ cup of unsweetened cacao powder.
- ⅔ cups of raw buckwheat** or buckinis**.
- 6 drops of vanilla extract.
- 1 cup of dry shredded coconut or coconut flakes.
- ½ tsp. of cinnamon powder.
- Sprinkle the shredded coconut with the cinnamon and lightly toast it in a skillet over low heat. If you are using coconut flakes instead of shredded coconut, use the blender or the food processor to make the coconut pieces smaller.
- Toast it just for a few minutes, moving it around until you can smell the aroma and until the coconut starts turning light golden.
- Set aside on a plate so it cools down for later use.
- Add the dates, cacao, and vanilla into a food processor and pulse until the mixture becomes fully blended. It should look like a thick paste.
- Add the buckwheat and pulse only a couple of times. You want to blend the buckwheat just a little but you still want to be able to see and feel the buckwheat grains.
- Use a teaspoon to scoop out some mixture and form a ball using your hands, in the same way you would make a ball if using Play-Doh. I like to make small bite size balls about 1 inch in diameter.
- Roll the balls on top of the toasted coconut until they are fully covered.
- Store in an airtight container in the fridge or use wax paper to wrap each ball individually as if it was a piece of candy.
**Make sure you use raw buckwheat or buckinis instead of toasted buckwheat. Raw buckwheat has a mild taste and it’s softer than toasted buckwheat. Toasted buckwheat (also called kasha) can sometimes taste a little bitter and it is much harder. Buckinis are also a great choice to use, as they are raw buckwheat that has been previously soaked in water (to make its nutrients more easily available to our bodies) and then dehydrated.