Almond Mocha Energy Bites

In a high-powered blender or food processor, pulse almond butter, dates, and coffee until almost smooth with few to no chunks. Add cinnamon and sea salt and blend or pulse again. Since almond butter is crunchy, those will remain, but the dates should be as incorporated into the dough as possible.

Roll dough into tablespoon-size balls and refrigerate for 1 hour.

In a microwave-safe bowl or double-boiler, melt dark chocolate and coconut oil until smooth. Dip each bite into the melted chocolate, roll to cover completely, and use a spoon to carefully scoop it out and transfer it to a clean plate. Repeat this process with each bite.

Refrigerate again for 30–40 minutes, or until chocolate has set completely.

Serve immediately. If you plan to transport these, keep them in a chilled or refrigerated environment for as long as possible to prevent the chocolate from melting.

Store in an airtight container in the fridge for one month or in the freezer for 3–4 months. Enjoy!