Seriously Delicious Raw Chocolate Energy Balls

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These energy bites are a great pick-me-up for the afternoon slump, but their natural sweetness also make them a perfect, guilt-free dessert. I created this recipe as a snack to bring with me to university thinking they would be reminiscent of Nakd bars or a similar raw energy ball. To my surprise, I like my own homemade version so much better. I am having a hard time not eating them all in one go. Whilst these energy balls are healthy, they do of course have good, natural fats and so moderation is always important. Pair these with a coffee, tea or large glass of milk for a perfect afternoon "fika" or simply grab on the go for a boost of energy. I like mine plain, but these would be delicious rolled in cocoa powder, desiccated coconut or even chopped nuts. If you are feeling really ambitious, make a few of each topping. Either way, you will find these so incredibly more-ish. Good thing they are incredibly quick to make.

Ingredients Makes roughly 20 golfball sized energy balls 

1 heaped tbsp of unsweetened cocoa powder
1 dl (100ml) of oats
250g of dates
1 tsp of vanilla extract
3 tbsp of almond butter
a pinch of salt

Preparation

1. Begin by pitting your dates. Then soak them in hot water for in 10 minutes to soften. If you have incredibly soft dates you could skip this stage; however, I find regardless of the quality, soaking them in warm water helps when blending. 
2. Drain the dates and then add to a food processor or blender. Something like a Nutribullet works fine too! 
3. Blend the dates until smooth. Depending on your desired texture you can either add all the remaining ingredients into the blender as well. Blitz until smooth. OR you can simply add the rest of the ingredients in whole to the date paste and combine well with your hands in a separate bowl. 
4. Finally, roll the mixture into golfball seized balls. If you want a topping, simply roll them in your desired topping before refrigerating. 
5. Refrigerate or alternatively just leave in an air-tight container. Either way is fine, but obviously refrigerating will give for a firmer texture. 
6. Enjoy!