Ingredients:

  • 1 cup (150g) Rolled oats
  • 1 cup (120g) Dried mulberries
  • 2 tbsp (20g) Chia seeds
  • ½ tsp (1g) Ground cinnamon
  • ¼ tsp (1.5g) Sea salt
  • ½ cup (125g) Almond butter
  • 2 tbsp (30ml) Maple syrup
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tbsp (15ml) Warm water

Instructions:

  1. Place the rolled oats, dried mulberries, chia seeds, cinnamon, and salt into the food processor. Pulse 5-8 times until the mulberries are broken down into small pieces but the oats still retain some visible structure.
  2. Add the almond butter, maple syrup, and vanilla extract. Process on medium speed for 30-60 seconds until the mixture clumps together into a large, sticky ball that pulls away from the sides of the processor. If the mixture remains crumbly, add warm water one teaspoon at a time.
  3. Scoop approximately 1 tablespoon of dough and roll it between your palms to create a smooth, spherical ball. Place each ball on a parchment-lined baking sheet.
  4. Refrigerate the energy balls for 15 minutes to allow the chia seeds to hydrate and the fats to firm up for the best texture.