Place oats in your food processor and process until finely ground. Transfer to a medium bowl. Add cocoa, cinnamon and salt and stir to combine.
2
Soak dates in hot water for 20 minutes 20 Minutes, drain and then place in food processor and pulse several times until broken into chunks. Add almond butter and maple syrup and process until a thick paste forms.
3
Add paste to the bowl and mix well until it starts to resemble crumbly cookie dough, about 2 minutes 2 Minutes. Continue working the dough, knead with clean hands if necessary to work into a cohesive dough. Add walnuts, ground flaxseed or chia seed and chocolate chips. Knead well and form into 16 energy bombs. Drizzle with chocolate if you love chocolate as much as I do! Refrigerate to set and enjoy! Stay Young!
{GF/DF/V}
Ingredients
1 ½ cup gluten-free, non-GMO oats
3 tablespoons dark cacoa
1 teaspoon true cinnamon
Generous pinch Himalayan sea salt
1 cup pitted dates
3 tablespoons almond butter
3 tablespoons dark pure maple syrup
3 tablespoons chopped walnuts
1 tablespoon ground flaxseed or chia seed
3 tablespoons 70% dark chocolate chips
A splash of love
Directions
1
Place oats in your food processor and process until finely ground. Transfer to a medium bowl. Add cocoa, cinnamon and salt and stir to combine.
2
Soak dates in hot water for 20 minutes 20 Minutes, drain and then place in food processor and pulse several times until broken into chunks. Add almond butter and maple syrup and process until a thick paste forms.
3
Add paste to the bowl and mix well until it starts to resemble crumbly cookie dough, about 2 minutes 2 Minutes. Continue working the dough, knead with clean hands if necessary to work into a cohesive dough. Add walnuts, ground flaxseed or chia seed and chocolate chips. Knead well and form into 16 energy bombs. Drizzle with chocolate if you love chocolate as much as I do! Refrigerate to set and enjoy! Stay Young!
Notes
Fountain of Youth Dark Chocolate Nut Energy Bombs.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS