# The Ingredients You'll Need:
→ Base
01 - 1 cup (150 g) pitted Medjool dates
02 - 1/2 cup (120 g) tahini
03 - 1 cup (80 g) rolled oats, certified gluten-free if needed
→ Flavor & Texture
04 - 1/2 cup (40 g) unsweetened shredded coconut, plus extra for rolling
05 - 1/4 cup (30 g) chopped walnuts or almonds (optional)
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp fine sea salt
→ Optional Add-ins
08 - 1 tbsp chia seeds or flaxseed meal
09 - 1 tsp vanilla extract
# Step-by-Step Instructions:
01 - Process pitted Medjool dates in a food processor until finely chopped and sticky, approximately 30-45 seconds. Stop and scrape down sides as needed to ensure even processing.
02 - Add tahini, rolled oats, shredded coconut, ground cinnamon, sea salt, and vanilla extract to the processor. Pulse until mixture forms a thick, cohesive dough that holds together when pressed, about 1-2 minutes.
03 - Check dough texture. If mixture crumbles and feels too dry, add 1-2 teaspoons water and pulse briefly. If dough sticks excessively to your hands, incorporate 1-2 tablespoons additional oats or coconut.
04 - Transfer dough to a bowl and fold in chopped nuts and seeds by hand if using, ensuring even distribution throughout the mixture.
05 - Scoop tablespoon-sized portions (approximately 1 inch diameter) and roll between palms to form smooth, uniform balls. Apply gentle but firm pressure to prevent cracking.
06 - Pour extra shredded coconut onto a shallow plate. Roll each ball in coconut, pressing lightly to adhere the coating evenly across the surface.
07 - Arrange coated balls on a parchment-lined baking sheet, ensuring they don't touch. Refrigerate for at least 30 minutes until firm and set.
08 - Transfer energy balls to an airtight container and store in the refrigerator for up to 1 week. For longer storage, freeze in a single layer before transferring to a freezer bag for up to 3 months.
