No-Bake Energy Balls

Add 1 cup (150g) of almonds to the food processor and pulse for about 10-15 seconds until they are finely chopped.

Add 10 pitted Medjool dates (about 1 cup/230g), 1/2 tsp (2.5ml) vanilla extract, and 1/4 tsp (1g) sea salt to the food processor.

Process for about 1 minute until the mixture forms a crumbly dough that holds together when pressed.

If the mixture is too dry, add 1 tsp of water or honey. If too loose, add more nuts, seeds, or oats. Pulse again until combined.

Scoop out portions of the mixture and roll them between your hands into 1-inch balls. Wetting your hands can help prevent sticking.

Place the balls on a parchment-lined tray and chill in the refrigerator for at least 1 hour to firm up.

In a large mixing bowl, combine 1 cup (90g) rolled oats, 1/4 cup (28g) ground flaxseed, and a pinch of sea salt.

Add 1/2 cup (120g) natural peanut butter (or other nut/seed butter with a runny consistency), 1/4 cup (84g) honey (or maple syrup), and 1 tsp (5ml) vanilla extract.

Mix everything with a spatula until well combined and a dough forms. If the mixture is too dry, add a splash of water or more honey. If too loose, add more oats or nuts.

Stir in 1/4 cup (40g) raisins and 1/4 cup (30g) chopped pecans.

Scoop out portions of the mixture and roll them between your hands into 1-inch balls. You can use a cookie scooper to portion evenly.

Place the balls on a parchment-lined tray and chill in the refrigerator for at least 1 hour to firm up.

For lemon cranberry flavor, process 1 cup (125g) raw cashews, then add 2 tbsp (30ml) lemon juice, 1 tbsp (6g) lemon zest, 10 pitted Medjool dates, 1 tsp (5ml) vanilla extract, 1/4 tsp (1g) sea salt, and 2 tbsp (15g) dried cranberries. Process until a dough forms, then roll into balls and chill.

For double chocolate flavor, process 1 cup (125g) pecans and cashews, then add 10 pitted Medjool dates, 3 tbsp (15g) cocoa powder, 1 tsp (5ml) vanilla extract, 1/4 tsp (1g) sea salt, and 1 tbsp (15g) mini chocolate chips. Process until a dough forms, then roll into balls and chill. Avoid over-processing to keep chocolate chips intact.

For oatmeal raisin flavor (no-equipment method), combine 1 cup (90g) rolled oats, 1/2 cup (120g) almond butter, 1/4 cup (28g) ground flaxseed, 1/4 cup (84g) honey, 1 tsp (5ml) vanilla extract, a pinch of sea salt, 1/4 cup (40g) raisins, 1/4 cup (30g) chopped pecans, 1/2 tbsp (7.5g) chia seeds, and 1/2 tsp (1.5g) ground cinnamon in a bowl. Mix well, then roll into balls and chill.

Store the energy balls in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.