Floral SeparatorHigh-protein Lemon-blueberry Energy Balls

Process until a thick paste forms, about 1 to 2 minutes, stopping to scrape down the sides as needed. 

Line a large, rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded portions of the oat mixture onto the prepared baking sheet. 

Roll each portion into a ball using clean hands. Refrigerate the balls, uncovered, until cool to the touch, about 20 minutes.

Finely chop the remaining 2 teaspoons dried blueberries. In a small bowl, whisk confectioners’ sugar and the remaining 3/4 teaspoon lemon juice until no lumps remain.

Drizzle the lemon glaze evenly over the chilled energy balls (about 1/4 teaspoon glaze each). While the glaze is still wet, sprinkle evenly with chopped blueberries.


– 3/4 cup old-fashioned rolled oat – 1/2 cup unsweetened dried blueberries, plus 2 teaspoons, divided – 1/2 cup unsalted almond butter – 4 pitted Medjool date – 1/4 cup sliced almond – 1/4 cup hemp seed – 2 1/2 teaspoons lemon zest – 6 tablespoons lemon juice, plus 3/4 teaspoon, divided – 2 teaspoons honey – 1/4 teaspoon salt – 2 tablespoons confectioners' sugar

Directions :

1. In a food processor, combine oats, 1/2 cup dried blueberries, almond butter, dates, almonds, hemp seeds, lemon zest, 6 tablespoons lemon juice, honey, and salt. 



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