Chocolate Coconut Energy Balls
By Lauren Thedieck, McConnell Golf Marketing Team
My family and I stumbled across this incredibly tasty and healthy homemade dessert that not only feeds your sweet tooth in just 10 minutes, but also supports your diet. Whole 30 approved and allergy friendly, this nutritious and easy no-bake treat is one our entire family gobbles up every time they are made.
Ingredients
½ cup Pecans (or other nut)
15 Whole Dates, pitted and roughly chopped
1/3 cup Shredded, Unsweetened Coconut (plus ¼ cup for rolling)
1 tablespoon Coconut Oil
1 ½ tablespoon Cocoa Powder
1 teaspoon Hemp Seed (optional)
1 tablespoon Water
Directions
Put pecans in food processor and pulse until roughly chopped. Add remaining ingredients, turn food processor on until well mixed. Using a tablespoon measure, spoon out mixture and roll in balls. Coat each ball in the remaining ¼ Cup shredded coconut. Place on a parchment covered baking sheet and refrigerate for at least 30 minutes until they harden. Store in the fridge in an airtight container or plastic bag for up to 2 weeks. Yield: 16 energy balls
NOTES: Nut allergy? Substitute pecans with sunflower seeds. Don’t like pecans? You can use almonds or walnuts instead.