📖 Instructions

1. Prepare the Kimchi: If your kimchi is in large pieces, roughly chop it. Squeeze out any excess liquid using your hands or a clean kitchen towel. This helps prevent the energy balls from becoming too soggy. You'll want about 1/2 cup of squeezed, chopped kimchi. Nobody wants a soggy energy ball, am I right?
2. Combine Ingredients: In a food processor, combine the pitted dates, nut butter (peanut butter works wonders!), shredded coconut, rolled oats, chopped kimchi, chia seeds, and any optional ingredients like protein powder or spices. Pulse until the mixture forms a sticky, well-combined mass. Don't over-process; you still want some texture!
3. Check Consistency: The mixture should be sticky enough to hold its shape when pressed together. If it's too dry, add a teaspoon of water or a bit more nut butter until you reach the desired consistency. If it’s too wet, add more shredded coconut or oats. I had this issue last week and added 1 tablespoon of oat. It worked perfectly!
4. Roll into Balls: Using your hands, roll the mixture into small, bite-sized balls. Aim for about 1 inch in diameter. This is where the fun begins! Get the kids involved if you have any.
5. Coat (Optional): Roll the energy balls in additional shredded coconut, sesame seeds, or chopped nuts for extra flavor and texture. I love using black sesame seeds for a striking contrast!
6. Chill: Place the energy balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up. This step is crucial for preventing them from being mushy at room temperature.
7. Serve and Store: Once chilled, the kimchi and date energy balls are ready to be enjoyed! Store them in an airtight container in the refrigerator for up to a week, or freeze them for longer storage. I made a big batch last month when my daughter came to visit.