Energy Balls - 3 Ways.
Energy balls are my absolute favourite thing to snack on before & after a workout, or on the go in-between lectures at uni or clients at work. They’re the perfect pick-me-up and the flavour combinations are endless! These 3 delicious flavours require only a few ingredients and are so easy to make.
Serves: approx 12 balls each
Choc Raspberry Protein Brownie:
Ingredients:
150g unsalted hazlenuts
150g Medjool dates
3 heaped tbsp (30g) raw cacao powder
6 tsp chocolate protein powder
pinch of sea salt
15g freeze-dried raspberries
approx 6 tbsp water
Instructions:
Blend the Medjool dates in a food processor unti a stick paste forms. If your Medjool dates are too dry, you can soak them in hot water for 10 minutes before blending to soften.
Add in the nuts and blend to break them down. Then follow with the cacao powder, protein powder, salt and raspberries. Blend until fully mixed.
As the mixture blends, gradually add in the water, but not all at once! Depending on the powders and dates you’ve used, you may find you dont need as much or you need even more water to help bind it together, so be patient!
Once the mixture become a pliable dough, roll the dough into bite-sized balls using your hands. Then place them in an airtight container and store in the fridge for up to a week.
Cashew & Ginger:
Ingredients:
150g unsalted cashews
150g Medjool dates
40g whole oats
1 1/2 tsp ground ginger
3 tbsp water
Instructions:
Blend the Medjool dates in a food processor unti a stick paste forms. If your Medjool dates are too dry, you can soak them in hot water for 10 minutes before blending to soften.
Add in the nuts and blend to break them down. Then follow with the ginger & oats. Blend until fully mixed.
As the mixture blends, gradually add in the water, but not all at once! You may find you dont need as much or you need even more water to help bind it together, so be patient!
Once the mixture become a pliable dough, roll the dough into bite-sized balls using your hands. Then place them in an airtight container and store in the fridge for up to a week
Cinnamon Raisin Rolls:
Ingredients:
150g whole unsalted almonds
150g Medjool dates
75g raisins
3 heaped (30g) tbsp cacao powder
1 1/2tsp ground sweet cinnamon (or regular ground cinnamon)
pinch of sea salt
3 tbsp water
Instructions:
Blend the Medjool dates and raisins in a food processor unti a stick paste forms. If your Medjool dates are too dry, you can soak them in hot water for 10 minutes before blending to soften.
Add in the nuts and blend to break them down. Then follow with the cacao powder, cinnamon, salt and blend until fully mixed.
As the mixture blends, gradually add in the water, but not all at once! Depending on the powders and dates you’ve used, you may find you dont need as much or you need even more water to help bind it together, so be patient!
Once the mixture become a pliable dough, roll the dough into bite-sized balls using your hands. Then place them in an airtight container and store in the fridge for up to a week.