I've wanted to make energy balls for so long having seen them pop up on food blogs everywhere for the past year, however, up until very recently I didn't own a food processor. I'm sure I'm not the only one who felt excluded from the delicious energy ball craze by my lack of equipment and so this recipe was born after I discovered the soaking dates in hot water trick and I think it's pretty good, but maybe I'm biased. You could make these in a food processor if you have one but I really wanted to create a recipe that was accessible to everyone. I'm sure I'll be making lots of yummy energy balls in my new food processor in the weeks to come but, for now, this one is for the old food processor-less me and everyone else out there who can relate to this struggle. I hope you will enjoy them!
You will need (makes 8 balls):
6 Medjool dates
1 cup ground almonds
1/2 cup oats
2 tablespoons melted coconut oil
2 tablespoons pumpkin seeds
1 heaped tablespoon almond butter
2 teaspoons cacao powder (optional)
- Pit the dates and pop into a bowl of boiling water for 10 minutes to soften.
- Once the dates have softened and are starting to break down, mash them up using a fork until they form a paste.
- In a bowl, mix all the ingredients together (apart from the cacao powder).
- At this stage I split the mix in half and add cacao powder to one of the halves to make a chocolatey tasting ball, but you can leave this out if you prefer or make all the mixture chocolate by doubling the quantity of cacao powder - it's up to you!
- Roll the mixture into eight balls (four of each flavour).
- On a plate put a small amount of ground almonds and roll each ball in this to give it a nice coating, this also takes away the stickiness of the mixture. If you've made chocolate balls, add a little cacao to the ground almonds too when you roll the chocolate balls.
- Keep in an air-tight container in the fridge. They should keep for up to two weeks.