- Add all ingredients to the bowl of a food processor and process using the pulse tab, scraping down the sides of the bowl as you go.
- Turn mixture out onto parchment paper.
- Form into a 10-inch roll using paper to cover mixture to prevent the mixture from sticking to your hands.
- Slice the roll into roughly 12 pieces.
- Form each slice into a ball.
- Add each topping ingredient to a cupcake baking pan. Roll each energy ball in your desired topping.
Store energy balls in an airtight container. Keeps in your pantry for 2-3 weeks or refrigerate for longer storage.
Medjool Date Homemade Spiced Rum
