Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Xocolatl (SHOCK-o-laht) Energy Balls A good meal—like a good story—deserves a satisfying ending. After working on this one for years, I think I finally perfected it. The natural caffeine in the raw cacao nibs delivers a jolt, and the subtle blend of chili flakes and cinnamon will gratify the most demanding dessert lover. It’s a tasty treat and an energy boost, perfect for after-dinner relaxation or on a long run. Mesquite powder was first used by native people, including the Shoshone of Death Valley. You can find it in natural food stores in the raw section or online. It can be omitted, but it adds a subtle sweetness and robust finish. ½ cup raw cacao nibs ½ cup raw cashews 8 medium dates 1 teaspoon mesquite powder ¼ teaspoon ground cinnamon ½ teaspoon raw vanilla powder or extract ¼ teaspoon crushed red pepper flakes ⅛ teaspoon sea salt 1½ teaspoons 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 until chopped to a fine consistency. Transfer the mixture to a mixing bowl. Add the melted coconut oil and stir until well combined. Form into 1-inch round balls and place on waxed paper. Refrigerate for 15 to 20 minutes, then transfer to an airtight container. The balls will keep for 2 weeks, refrigerated. MAKES ONE DOZEN 1-INCH BALLS