Easy Chocolate Espresso Energy Balls [Vegan]
These Chocolate Espresso Energy Balls are a perfect combination of sweet and savory, with a hint of espresso to give you that extra kick of energy.
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Servings: balls
Ingredients
- 2 cups quick oats
- 2 tablespoon coconut flakes
- 1 tablespoon chia seeds
- 1 tablespoon flax seeds
- ½ cup almond butter
- ½ cup Agave syrup
- 1 tablespoon espresso powder
- ½ cup vegan chocolate chips
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, combine the quick oats, coconut flakes, chia seeds, and flax seeds. Mix well.
- Warm the almond butter for 30 seconds in the microwave and add the sweetener of your choice. To that mixture add espresso powder, vanilla extract, and salt to the bowl. Mix until all ingredients are well combined.
- Fold in the chocolate chips until evenly distributed throughout the mixture.
- Using a cookie scoop, a meatballer, or your hands, scoop out small amounts of the mixture and roll them into bite-sized balls. Place the balls on a baking sheet lined with parchment paper.
- Once all the balls are formed, place the baking sheet in the refrigerator for about 30 minutes to allow the energy balls to set.
Notes
Recipe Notes
Storage: These energy balls can be stored in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.
Variations: Feel free to customize this recipe by adding your favorite nuts, seeds, or dried fruits. You can also substitute the almond butter with peanut butter, cashew butter, or sunflower butter.
Serving Suggestions: These energy balls make a great snack for school lunches, post-workout treats, or a healthy dessert option.