5-Ingredient Chocolate Almond Energy Balls

5-Ingredient Chocolate Almond Energy Balls – The Fitchen

After an unexpected trip to the doctor on Saturday night and another trip yesterday to get my pinky popped back into place, I wasn’t in the best of moods. In addition to that super-fun experience, I came down with a pesky headcold that Clark was kind enough to pass along to me. Needless to say, cooking was the last thing I wanted to do. 

But we had ingredients and ideas and time, and no recipes ready to post [!!!], so into the kitchen we went. At no point did I turn on the oven, heat a skillet, or boil water. And yet I got these “heavenly nut brownie balls”  – my dad’s thoughts on them – out of the deal. I think a happy dance is in order. 

5-Ingredient Chocolate Almond Energy Balls – The Fitchen

5-Ingredient Chocolate Almond Energy Balls – The Fitchen

5-Ingredient Chocolate Almond Energy Balls – The Fitchen

5-Ingredient Chocolate Almond Energy Balls – The Fitchen

Since my pinky was taped to my ring finger and happily starting to heal, Clark got the honor of rolling these into bite-sized nuggets. Can we give the guy a round of applause? They’re so cute! For me, they’re a two-bite snack and for him, they’re a one-and-done kind of thing. 

Either way, I love having snacks like this around the house. They take care of cravings for things like brownies and cookies and entire chocolate bars because they’re basically all of those things combined. 

They remind me of sticky brownie dough balls with crunchy cashews tucked inside and a salty almond coating to top it all off. Sweet, salty, chocolatey, and healthy – what more could you ask for? 

5-Ingredient Chocolate Almond Energy Balls – The Fitchen

5-Ingredient Chocolate Almond Energy Balls – The Fitchen

5-Ingredient Chocolate Almond Energy Balls
 
Author: 
Nutrition Information
  • Serves: 12
  • Calories: 118
  • Fat: 5 g
  • Saturated fat: 1 g
  • Unsaturated fat: 4 g
  • Carbohydrates: 15 g
  • Sugar: 11 g
  • Fiber: 3 g
  • Protein: 3 g

Recipe type: Snack
Prep time: 
Total time: 

These chewy energy balls taste like chewy brownie batter with a crunchy and salty almond coating – perfect for a healthy snack or workout fuel!
Ingredients
  • 16 dates, pitted
  • 2 Tablespoons cocoa powder
  • 1 cup raw cashews, roughly chopped
  • 2 teaspoons vanilla coconut milk, So Delicious brand
  • ¼ cup roasted, salted almonds
  • -or- almond meal
  • ¼ teaspoon sea salt [optional]
Instructions
  1. Food process almonds until finely ground, almost like flour but slightly more chunky. Then empty the processed almonds onto a small plate and set aside.
  2. Remove pits from dates and food process them until they’re stuck together in a large mass. Empty the dates into a bowl.
  3. Add cocoa powder and use your hands to work it into the dates.
  4. Add coconut milk and continue mixing.
  5. Lastly, add chopped cashews and sea salt and continue kneading until combined.
  6. Roll the cocoa-date-nut mixture into small balls about 1-inch in diameter. Then roll each in the almond meal and set aside. Enjoy immediately or store in the refrigerator for up to 10 days.

 

Simple Slow Roasted Leeks

Simple Slow Roasted Leeks – The Fitchen

This recipe was inspired by the October issue of Bon Appétit magazine – the only magazine I subscribe to or read anymore. Why? Recipes like this. Simple to make and delicious and sophisticated once it’s on the table. Month after month, they send me fantastic issues filled with inspiration, good writing, new ideas, beautiful photos, and stuff I haven’t seen on Pinterest. 

And no, they’re not paying me to say this – it’s just that good of a publication. I’m always excited when I receive it in the mail and I read it cover to cover, gobbling up every last bit of content and most of the recipes. 

Simple Slow Roasted Leeks – The Fitchen

Simple Slow Roasted Leeks – The Fitchen

I don’t know about anyone else, but I have a hard time reading – like, really taking the time to sit down and read a book or a magazine. I remember the days when I used to come home with a magazine after most trips to the store and I would actually browse them. That all changed with the influx of social and digital media; with news and trends and inspiration all in the palm of my hand. When we’re used to the minute-by-minute updates and constant flow of new information, who needs books, right?

Wrong, I say! 

I think I need to read now more than ever. It forces my brain to switch gears, slow down, and focus on one thing for an extended period of time. It’s so hard to make myself pause and relax long enough to read, and that’s a sure sign that I need to do more of it. 

When I turned the page of October’s Bon Appétit to see a full-page photo of slender, caramelized, mouth-watering leeks, I first thought “WHAT is that?” and then I realized they were, in fact, leeks and I needed to eat them like that ASAP. Almost every other type of food is delicious when roasted simply with olive oil and sea salt, so wouldn’t leeks be too?

Simple Slow Roasted Leeks – The Fitchen

Turns out, they are. They’re so good that they may have swooped in to replace sweet potatoes as my favorite thing to oven-roast. They take a little longer than veggies, but I happen to like that because they can cook and make your place smell like heaven while you’re busy cooking other things. And that’s all thanks to setting aside a few minutes of my day for reading Bon Appétit. Booyah.

Next romantic dinner? Cook these. Next time you host Thanksgiving? Cook these. Having friends over? Cook these. 

Simple Slow Roasted Leeks
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 120
  • Fat: 12 g
  • Saturated fat: 2 g
  • Unsaturated fat: 10 g
  • Trans fat: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Sodium: 1587 mg
  • Fiber: 0 g
  • Protein: 0 g

Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

After a slow roast to crispy, caramelized perfection, leeks turn delicate and buttery with layers of smooth flavor.
Ingredients
  • 4 leeks
  • ¼ cup olive oil
  • 1 tablespoon sea salt
Instructions
  1. Wash leeks thoroughly and remove their leafy greens and about ½” inch off the bottom of each stalk. Chop in half vertically.
  2. Place a baking sheet in the oven and preheat to 400º.
  3. In a large bowl, toss leeks with olive oil and salt until well-coated. Place leeks onto preheated baking sheet, cut side down. Carefully wrap the baking sheet in foil – you don’t have to seal it completely closed, but as tightly as possible is good. Return sheet to oven and decrease heat to 300º.
  4. Bake for 1:15 to 1:30, until leeks are very tender. Remove sheet from oven and flip the leeks. Return to oven, increase the heat to 400º and cook for 15-20 minutes until they are crispy and golden brown.

 

Easy Bok Choy and Mushroom Stir Fry

Easy Bok Choy and Mushroom Stir Fry – The Fitchen

I’ve mentioned before that our weekend usually falls on Monday and Tuesday. When you work a… let’s call it non-traditional… job, weekends rarely look “normal.”  Take this past weekend for example, Valentine’s Day. We spent the day transferring seedlings to bigger pots and grocery shopping and spent the night working our tails off at the…

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Chocolate Créme Filled Strawberries

Chocolate Créme Filled Strawberries – The Fitchen

Move over chocolate-covered, there’s a new kind of strawberry in town.  And it’s juicy and cute and filled with creamy, chocolatey whipped cream. Happy Valentine’s Day to me and you and you and you! Chocolate-covered strawberries will always hold a special place in my heart, but that place got a little bit smaller when these…

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Easy Sweet Potato Cakes with Quinoa and Black Beans

Easy Sweet Potato Cakes with Quinoa and Black Beans – The Fitchen

Without a recipe “fail” [which, to be honest, I still ate and enjoyed] these sweet potato cakes would have never come into existence. What would we do without trial and error?  We certainly wouldn’t have these hearty little cakes of sweet potato, quinoa, and black beans to enjoy, that’s for sure. One of the recent posts that I…

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