Optional for crunchy quinoa coating: Rinse the quinoa and drain well. Transfer the washed quinoa to a large skillet or saute pan. Toast the quinoa over medium heat, stirring frequently. Keep cooking until the quinoa browns and smells nutty.

Pulse the walnuts: Transfer the walnuts to the canister of a food processor fitted with an ‘S’ blade. Pulse until a fine meal forms.

Pulse ingredients: Add the dates, barberries, cocoa powder, vanilla, flaxseed meal, sesame seeds, strawberry powder, amla powder, ground cloves, and 2 teaspoons of water. Pulse until a uniform dough forms. Test the dough by squeezing it to see if it sticks together. Add the additional teaspoon of water if the dough does not stick easily.

Scoop out 3 tablespoons of dough for each ball. Roll the dough between your hands to form a ball. Place the ball on a nonstick surface. Repeat until there is no more dough.

Coat the balls with the toasted quinoa, if using. (Or add the toasted quinoa to the dough before forming the balls.)

Chill or freeze before serving for the best-tasting energy balls.