Several months ago we had Alyssa from The Running Kitchen over to make her signature energy balls. I loved the recipe she made and was determined to create a variation of my own. Here's what I came up with!
Free from peanuts, nuts (excluding coconut), dairy, egg, soy, wheat, fish and shellfish
Top 8 allergen free pumpkin seeds can be bought at Handled With Care
10 dried figs
1 cup shelled, salted pumpkin seeds
1/4 cup maple syrup
1/2 tsp pure vanilla extract
2 heaping tbsp. pure dark cocoa powder
1 cup shredded coconut flakes
Blend everything together in a food processor, except for the coconut. When the mixture has lumped together into a dough remove it and form small balls with your hands. This works best if your hands are slightly wet. They should be single bite-sized.
Toast the coconut in a dry pan until it becomes fragrant and golden brown. Roll the energy balls in the coconut flakes so that all sides are coated. Not only does this taste lovely but it prevents them from sticking together.
Makes about 12 energy balls