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Double Chocolate Energy Balls With Pistachios & Raspberries
A simple, delicious recipe that's perfect for lunch!
Ingredients
- 125 ml (1/2 cup) pitted Medjool dates
- 160 ml (2/3 cup) almond butter
- 160 ml (2/3 cup) quick cooking rolled oats
- 125 ml (1/2 cup) almond flour
- 80 ml (1/3 cup) raspberries
- 5 ml (1 tsp.) vanilla extract
- 80 ml (1/3 cup) chopped dried cranberries
- 125 ml (1/2 cup) Chocolats Favoris Dreamy White Chocolate Drops
- 80 ml (1/3 cup) chopped pistachios
- 1 Chocolats Favoris Original Dark Fondue (215 g)
Intense and flavourful, I contain a minimum of 58% pure cocoa, and I’m 100% certain that you’ll fall for me.
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Instructions
- Put the dates, almond butter, rolled oats, almond flour, raspberries and vanilla in the food processor. Pulse together until well combined.
- Add in cranberries, chocolate drops and pistachios. Pulse a few more times.
- Roll into 36 balls using about 15 ml (1 tbsp.) for each. Place the balls on a sheet pan lined with parchment paper. Refrigerate for 1–2 hours.
- Follow the instructions on the package to heat the fondue.
- Pour the fondue into a bowl, then use a fork to dip the balls into the chocolate. Immediately put the balls back on the sheet pan. Refrigerate for 30 minutes, until chocolate is set.
- Keep the balls in the refrigerator, in an airtight container.
