Take your herbal nutrition on the go with this tasty recipe! The combination of gently energizing herbs with healthy fats makes these Kickstart Energy Balls the perfect snack to fuel your next adventure. Our Kickstart Herbal Latte features yerba mate, roasted dandelion root, and cacao for a robust, earthy, and indulgent flavour.
Disclaimer: We strongly advise limiting intake to one serving daily to ensure a balanced and safe experience. Please consult your healthcare practitioner before adding any new herbs to your wellness routine.
What You'll Need
- 1 Cup Rolled Oats
- ⅔ Cup Nut or Seed Butter of Choice
- ¼ Cup Honey or Maple Syrup
- 2 TB Harmonic Arts Kickstart Herbal Latte
- 1 TB Cacao Powder
- 1 TB Chia Seeds
- 1 TB Ground Flaxseed
- ½ TSP Cinnamon
- ½ TSP Vanilla Extract
- Pinch of Sea Salt
For the Chocolate Coating
- ½ Cup Dark Chocolate Chips
- 1 TSP Coconut Oil
Optional Ingredients
- 2 TB Shredded Coconut For Rolling
- ¼ Cup Chopped Nuts For Topping
How do Make Your Kickstart Energy Balls
- In a mixing bowl, combine rolled oats, Kickstart Herbal Latte, cacao powder, chia seeds, flaxseed, cinnamon, and sea salt.
- Add nut or seed butter, honey or maple syrup, and vanilla extract. Stir until well combined and a thick dough forms.
- Roll the mixture into small bite-sized balls. If desired, roll in shredded coconut. Place on a tray and refrigerate for 30 minutes to firm up.
- In a microwave-safe bowl, heat dark chocolate chips in 15-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler. Stir in coconut oil for a silkier texture.
- For a full chocolate coating, use a fork or toothpick to dip each chilled energy ball into the melted chocolate, coating evenly. For a drizzle, use a spoon to lightly drizzle melted chocolate over the energy balls.
- Before the chocolate hardens, sprinkle with chopped nuts for a crunchy topping.
- Refrigerate for 10-15 minutes until the chocolate sets. Store in an airtight container in the fridge for up to a week or freeze for longer storage.
