Xocolatl (SHOCK-o-lat) Energy Balls

From Scott Jurek's book Eat and Run

1/2 cup raw cacao nibs (I've used powdered cocoa, just add extra coconut oil.)
1/2 cup raw cashews  (almonds also work)
8 medium dates, pitted
1 tsp mesquite powder (I have never used this)
1/4 tsp ground cinnamon
1/2 tsp raw vanilla powder or extract
1/4 tsp crushed red pepper flakes (or more, if you want a good kick)
1/8 tsp sea salt
1 1/2 tsp raw coconut oil (warmed to liquid consistency)

Combine all the ingredients, except the coconut oil, in a food processor and process for 3 to 5 minutes.  (My Ninja is my BEST FRIEND for this recipe!)  Chop until you have a fine consistency.  Transfer the mixture to a mixing bowl.  Add the coconut oil and stir until well combined.  Form into 1-inch balls and place on a cookie sheet lined with parchment paper.  Refrigerate for 15-20 minutes, then transfer to an airtight container.  The balls will keep for two weeks, refrigerated.

(I always double this recipe.)

Maple Almond Butter Cookies

1/2 cup natural almond butter
1/2 cup maple syrup
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds

Preheat the oven to 350*F. In a large bowl, combine natural almond butter, maple syrup, oil and vanilla extract until well blended. In a separate bowl, mix together whole wheat pastry flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes. Roll heaping tablespoons of dough into balls, flatten to about 1/3 of an inch and place onto cookie sheet. Bake for 8-10 minutes. Makes 18 cookies.

Recipe from Sweet and Natural

(Probably my newest, most favorite website about baking with whole foods!)