Place your dried tart cherries on a cutting board.

Roughly chop them into smaller bits—this helps them distribute evenly and ensures every bite gets some cherry goodness.

Pro Tip: If your cherries are extra dry or tough, soak them in warm water for 5 minutes, then pat dry before chopping. This makes them softer and easier to mix in.

In a large mixing bowl, add the rolled oats, ground flaxseed, chopped dried cherries, cinnamon (if using), and a pinch of salt.

Stir everything together until well combined and evenly mixed.

This dry base gives the balls their chewy texture and makes sure the flavor is balanced throughout.

In a separate small bowl (or directly in the same bowl if you’re minimizing dishes), add the almond butter, honey or maple syrup, and vanilla extract.

Stir until everything is smooth and well blended.

Pro Tip: If your nut butter is thick or cold, microwave it for 10–15 seconds to soften—it’ll mix much easier.

Pour the wet mixture into the bowl with your dry ingredients.

Use a spatula or sturdy spoon to stir everything together—it might take a bit of elbow grease, but it’ll come together.

If the mixture feels too dry or crumbly, add a tiny splash of warm water (1 teaspoon at a time) until it sticks together easily.

You're aiming for a dough-like consistency that holds its shape when pressed.

Once the base is well combined, sprinkle in your mini dark chocolate chips.

Gently fold them in with a spatula or clean hands.

Pro Tip: Let the mixture cool slightly before adding chocolate if your nut butter was warm—this prevents melting and mess.

Use a cookie scoop or tablespoon to portion out the mixture.

Roll each portion between your palms into a firm, smooth ball.

Repeat until all the mixture is used—you should get about 12–14 balls, depending on size.

This part can be a little sticky, so slightly damp hands help if the mixture clings.

Place the rolled energy balls on a plate or baking sheet lined with parchment paper.

Refrigerate for at least 30 minutes to firm up.

Once set, transfer to an airtight container and store in the fridge for up to 1 week—or freeze for up to 2 months.