Comin’ atcha with another ball recipe 😉 You all seemed to enjoy the Salted Caramel Pumpkin Spice Balls I posted this fall, so I thought it would be fun to share another. I actually started to develop this chocolate version first, but then got a little swept up in the pumpkin craze! Now that I’ve had time to tweak it till just right, I’m ready to share.
Just like the pumpkin balls, these are an AIP compliant treat filled with healthy fats, collagen protein, and resistant starch.
While I was developing the recipe, my daughter was my taste tester and she kept going back for more, saying she loved these “fancy treats”. These feel like such an indulgence yet behind the scenes they are providing healthful benefits. A perfect healing addition to a holiday cookie platter!
Ingredient highlight
Tigernut Flour: Tigernuts are not a nut, but a tuber and are completely AIP compliant. A fabulous substitute for anyone who is allergic or cannot tolerate peanuts, nuts, or seeds. If you’re missing nut butters, my No-Nut Tigernut Spread and Tigernut Butter 2.0 recipes are some reader favourites as well as my tigernut butter balls, another great addition for those holiday treat platters!
Collagen: It is in our connective tissues, muscles, cartilage, skin, nails, and hair. We need collagen – otherwise, we would be falling apart – literally! For this reason, supplementing with collagen provides us with SO many benefits. My favourite Collagen is by Further Foods. If you’d like to give it a try, use coupon code AIP10 for 10% off!!! Woohoo!Â
Yield: 10 balls
Chocolate Fudge Energy Balls (AIP/Paleo)
10 minutes
45 minutes
55 minutes
Ingredients
- 6 medjool dates, pits removed (small to medium size)
- 1/3 cup tigernut flourÂ
- 2 tbsp carob powderÂ
- 1/2 cup collagenÂ
- 1/4 cup coconut oil
- 1/4 tsp salt
- 1/2 tsp vanilla extract (*for strict AIP use 1/4 tsp vanilla bean powder)
- 1 tbsp water
- tigernut flakes, optional
Instructions
- Place all ingredients in blender or food processor. I use a vitamix.
- Process until mixture begins to stick together and clump.
- Scoop by the tablespoon and form into balls. *If its too sticky or oily to handle, place in fridge for 20-30 minutes.
- Place balls on a parchment lined dish.
- Place a pinch of tigernut flakes on top of each ball.
- Refrigerate until firm. Approx 45-60 minutes.
- Enjoy!
- Store in refrigerator in glass container.
I just made these, and they are very good. I think my dates were a little old, however, because the mixture nearly broke my food processor! So, note to self: use fresher dates! How many is this recipe supposed to make? I got 10 out of this batch.
Oh no! Like your food processor, I prefer fresh dates too 😉 I always get 10 balls as well. Thanks for asking, I will update the recipe to include servings 🙂
Is there a sub for the tigernut flour, do you think?
I have only tried tigernut flour, but I think coconut flour or green banana flour may work! Let me know if you give it a go 🙂
Great, thanks. Will give it a go.
I used coconut flour with this recipe tonight, the only change was the mixture was a bit more crumbly than expected, so I added an additional 2 tbsp of water (3 tbsp total!) and it came out great! I sprinkled unsweetened shredded coconut on top, too.
ooh I like the idea of shredded coconut on top, yum!
I made these yesterday and they are an absolute dream! They taste great and were easy enough to make; love the extra protein in there too!
Yay! So glad you enjoyed them! They are a fave around here 🙂
Do you think I can sub the dates for something else? I can’t have dates
hmm you could try raisins (may have to soak first), possibly prunes or figs… Hope this helps!
How long do you think these will keep in the fridge?
I would say at least a week!
Do you have a recommendation for a substitute for coconut oil? Unfortunately coconut oil does not set well with me.
hmm coconut oil is really the best in energy bites. But you could try avocado oil, I personally haven’t tried it, so no guarantees. I would start with a lot less and add as needed. Hope this helps!
Can collogen be omitted?
Omitting the collagen would change the texture for sure – you would have to add another dry flour ingredient, more tigernut flour or perhaps some coconut flour, or reduce the oil. But not sure of exact amounts and how different the texture would be. I’m sure it would still be tasty tho! Hope this helps 🙂