Ingredients:

  • 1 cup Quick or Rolled Oats (GF optional)
  • 1/2 cup Vanilla Protein Powder
  • 1/4 cup Freeze-Dried Raspberry Powder
  • 1/4 tsp Fine Sea Salt
  • 1/2 cup Smooth Cashew Butter (room temperature)
  • 1/4 cup Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/3 cup White Chocolate Chips or Chunks, finely chopped
  • 2 tbsp Extra Freeze-Dried Raspberries, coarsely crushed (optional coating)
  • 2 tbsp Shredded Unsweetened Coconut (optional coating)

Instructions:

  1. Process the Flavour: Place the 1/4 cup of freeze-dried raspberries into a food processor and pulse until they form a fine, vibrant pink powder.
  2. Combine Dry Base: In the large mixing bowl, whisk together the oats (or oat flour), vanilla protein powder, raspberry powder, and sea salt. Ensure the raspberry powder is evenly dispersed.
  3. Add the Crunch: Stir in the finely chopped white chocolate chips or chunks.
  4. Warm the Binder: If the cashew butter is cold or stiff, warm it gently (15-20 seconds in the microwave) to make it pourable.
  5. Mix Wet Ingredients: Add the cashew butter, maple syrup, and vanilla extract directly into the dry ingredients.
  6. Form the Dough: Use a spatula to thoroughly combine the mixture until it forms a sticky, dense dough that holds together when pinched. If too dry, add 1 tsp of milk at a time.
  7. Chill (Crucial Step): Cover the bowl and refrigerate for a minimum of 45 minutes. Do not skip this step, as chilling drastically reduces stickiness.
  8. Prep the Coating: While the dough chills, prepare the coating by combining the extra crushed freeze-dried raspberries and shredded coconut (if using) on a shallow plate.
  9. Scoop and Roll: Use a small scoop to portion the chilled dough, then gently roll each portion between your palms into a smooth ball.
  10. Coat and Finish: Immediately roll the finished ball in the raspberry/coconut coating mixture until evenly covered. Place the finished energy balls on a parchment-lined baking sheet.
  11. Store: Transfer the balls to an airtight container. Store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.