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To the food processor, add the dates. Process until broken apart and sticky, about 30 seconds. Add walnuts and process until ground and evenly distributed in the dates.
With the food processor running, add the remaining ingredients (minus the crispies and chocolate bar) and process until a dough begins to form. You should be able to pinch it between your fingers and it will stay together. Pulse in the quinoa crispies.
Form the dough into golf ball-sized truffles (you should get 20 - 24 balls). Place the ball on a parchment lined baking sheet and set aside.
Melt the chocolate bar over a double boiler. Once melted, dip the top of each ball into the melted chocolate and return them to the baking sheet. Sprinkle with sea salt flakes while the chocolate is still shiny.
Allow energy balls to chill in the refrigerator for 30 minutes until chocolate has set, then serve.
Store in an airtight container in the fridge for 5 days.