By Victoria Q

These date energy balls are one of my favourite on-the-go snacks any time of the day. They are vegan, gluten-free and paleo. Not only do they taste delicious but also packed with many nutrients.

Dates: Dates are dried fruit and quite high in sugar, they are a natural sweetener. So, they are basically a great way to add sweetness into any dessert recipe without adding sugar. They are high in fibre, which slows down your digestion and helps prevent a spike in your blood sugar levels. That also means you get a healthy sweet treat that gives you long-lasting energy and not a sugar rush that leaves you super hungry later on.

Toppings: I love semi-sweet date balls with some touch-up bitterness topping so I use unsweetened cocoa powder in this recipe. However, there are countless ways to come up with your topping. I love having a batch of these vegan date energy balls in my fridge and grab 2 for dessert at work. Trust me, they taste the same even though they are away from the fridge for several hours.

Ingredients:

• 2/3 cup – 1 cup of Medjool dates (Use 2/3 cups if you prefer less sweet)
• 1 cup rolled oats
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon cinnamon powder
• 1 teaspoon vanilla extract
• A few dashes of water

Toppings:

• Unsweetened cocoa powder
• Unsweetened shredded coconut
• Matcha powder

Equipment:

• Food processor

Instructions:

1. Add the oats to a food processor and process till it turns into coarse powder but not overly processed.
2. Remove seeds from dates and add into the food processor along with unsweetened cocoa powder, cinnamon powder, and vanilla extract. Pulse a few times till well combined. If the dough is too dry and not sticking together, add a few dashes of water, a bit at a time. Work till a sticky dough formed.
3. Scoop dough from the food processor with your hands and roll into even bites sized balls.
4. Topping: Roll each date ball on toppings of your choice.
5. To store: Place date balls into a sealed storage container without sticking to each other and store in the fridge for up to 3 weeks.