Hi Savvys,

This pregnancy has been so different when compared to my first – I have more aches and pains, less energy, felt more nausea in the first trimester, to name a few symptoms.  I am also craving more sweets than before, which is very new because I usually prefer savoury snacks.

Because I strive to have healthy treats in the house, I decided to make this Cookie Dough Energy Ball recipe to have readily available in the fridge and freezer for all of those mid-afternoon sweet cravings.  These are especially delicious alongside a matcha or raspberry leaf tea (to help prepare for birth).  Ezra even loves these, calling them “cookies”, so the name is well suited!

Usually energy balls require nut butters, but I wanted to make something more accessible with things I had already in my pantry, such as whole roasted cashews, oats and mini chocolate chips.

Try out this recipe and be sure to have a stash in the freezer for when you’re also craving something sweet, but healthy!

Now set forth and be savvy!

Makes about 20 energy balls

Ingredients

• 1 cup unsalted cashews (roasted or unroasted, use whatever you have on hand)
• 3 tbsp maple syrup
• ½ cup almond flour
• ¼ cup rolled oats
• ¼ cup mini chocolate chips

Directions

1. Start by creating the base, which is essentially a cashew butter.  In a food processor, add the cashews and maple syrup and process until a smooth butter forms, about 1 minute
2. Add in the rest of the ingredients except for the mini chocolate chips and process until a dough forms
3. Once a dough forms, you can either mix in the chocolate chips by hand or pulse them into the dough just until incorporated
4. Using a mini cookie dough scoop, make the energy balls by rolling them out in your hand
5. Store in the fridge for up to 1 week or in the freezer for even longer (we usually ate them up in a month!)