Energy balls

A bowl of energy balls sitting on a plate with cherries around it
Photo by Stephen Clarke.

Instead of reaching for candy or chips when you want a quick snack on-the-trot, whizz up a batch of these wholefood-packed balls that will supply a dose of energy, protein and natural sweetness to keep you going between meals.

{ Makes 20 balls per recipe }

 

PEANUT CACAO BALLS

  • 2¼ cups pitted dates
  • 4 ounces porridge oats
  • 4 ounces roasted peanuts
  • 2 tablespoons of peanut butter
  • 2 tablespoons of coconut oil
  • 2 tablespoons cacao (optional)

Pulse the dates in a food processor until you have a smooth paste.

Add in all the remaining ingredients and pulse again until well combined.

Take a tablespoon of the mixture and roll into a ball. Repeat until the mixture has finished and you have around 16 balls.

Place into the fridge for around 1 hour to firm up before serving. Store in an airtight container in the fridge for up to a week.

Strawberry Coconut Balls

  • 1¼ cups shredded coconut, divided
  • ½ cup rolled oats
  • ½ cup strawberries, hulled
  • ½ cup almonds
  • 4 pitted dates
  • ¼ cup almond butter

Add ¾ cup of shredded coconut and all the remaining ingredients (strawberries, oats, almonds, dates, almond butter) to the food processor. Process on high speed until smooth and completely incorporated.

Scoop out 1 tablespoon of the mixture and roll it into a ball. Roll the ball into the shredded coconut. Place on a baking sheet lined with parchment paper. Repeat with the remaining strawberry mixture.

Place the baking sheet in the refrigerator for 2 hours minimum before serving. Keep in an airtight container in the refrigerator.

 

Mix it up: Try different nuts and nut butters if peanuts aren’t your thing; almond or cashew also work very well.