Almond Butter Date Energy Balls

First blitz the oats in the food processor until finely ground, then add all the remaining ingredients except the dark chocolate and mix until a sticky, pliable dough forms. If the mixture seems too dry, add a little more almond butter or coconut oil.
Roll the mass into little balls.
Now you're tempering the dark chocolate for the shiny and crisp cake glaze using the seeding method. Don’t worry, it’s not as complicated as it might seem at first glance.
Finely chop the chocolate to make melting easier and ensure even heat distribution. Prepare a saucepan with a little water and heat it gently so that the water simmers without boiling. Place a melting pot over the saucepan, ensuring the bottom doesn’t touch the water, or use a heatproof bowl set on top. Melt about 2/3 of the chopped chocolate in the pot, stirring regularly until it is completely melted. Monitor the temperature carefully; the chocolate should reach a range of about 113 to 120°F (45-50°C).
Remove the pot from the heat and stir in nearly all of the remaining chocolate pieces. This cools the mixture and helps it crystallize properly. Leave a few pieces aside for adjustments if needed. The chocolate should now reach a temperature of around 89°F (31°C), feeling cooler and slightly thicker but still workable.
Pour into a glass and dip the balls into it using a fork. Put on parchment paper until firmed up.

Notes

In an airtight container in the fridge, these almond butter date energy balls keep for two weeks, with or without the chocolate glaze. They also freeze well for up to three months. Just leave them to thaw at room temperature.

Nutrition

Calories: 117kcalCarbohydrates: 9gProtein: 5gFat: 8gFiber: 2gSugar: 5g

Keyword almond butter date energy balls, energy balls with dates, protein truffles

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