October 14, 2020 by Max Baroni
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.
- ¼ cup dry Yolélé fonio, cooked according to package
- 13 pitted medjool dates
- ⅔ cup walnuts or pecans
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon almond or peanut butter
- ¼ teaspoon flaky sea salt + a pinch for garnishing
- ½ teaspoon cinnamon
- 01 .
Preheat the oven to 350°F.
- 02 .
Line a baking sheet with parchment paper and spread cooked fonio evenly on it. Bake for 15 minutes, and let cool.
- 03 .
Add all ingredients except fonio to the food processor and blend until well mixed, about 20 seconds.
- 04 .
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.
- 05 .
Remove the dough and form small bite sized balls with your hands.
- 06 .
Sprinkle with flaky salt, Enjoy!