These half-baked nutty energy balls are a perfect breakfast or on-the-go snack. They’re irresistibly delicious and packed with nutritious, simple ingredients. Enjoy for up to a week in the fridge.
5 Min Prep
20 Min Cook
20 Servings
by: Yolele
Ingredients
- ¼ cup dry Yolélé fonio, cooked according to package
- 13 pitted medjool dates
- ⅔ cup walnuts or pecans
- 3 tablespoons unsweetened cocoa powder
- tablespoon almond or peanut butter
- ¼ teaspoon flaky sea salt + a pinch for garnishing
- ½ teaspoon cinnamon
Preparation
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Step 1
Preheat the oven to 350°F.
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Step 2
Line a baking sheet with parchment paper and spread cooked fonio evenly on it. Bake for 15 minutes, and let cool.
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Step 3
Add all ingredients except fonio to the food processor and blend until well mixed, about 20 seconds.
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Step 4
Add the toasted fonio to the food processor and pulse just until evenly distributed. The dough should be soft and stick together if you pinch it between your fingers.
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Step 5
Remove the dough and form small bite sized balls with your hands.
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Step 6
Sprinkle with flaky salt, Enjoy!
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In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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