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Cacao & Strawberry Energy Balls

February 19, 2018

A few weeks ago on my menu were these delicious energy balls. They consisted of a base of cacao, almonds, dates, oats, peanut butter and coconut oil which were blended togther and rolled into balls. I then blitz some freeze-dried strawberry pieces into powder and rolled the balls in this. As well as looking great, they also gave you that dark chocolate hit with the added sweetness and flavour of the strawberries. I thought I would share the recipe with you all to try and cheer up this miserable Monday morning. 

 

You can easily make these balls gluten free by excluding the oats from the recipe and increasing the almonds and dates. If you want to change up the recipe to make them a little more special, why not dip the top of the balls in dark chocolate and sprinkle on the freeze-dried strawberry pieces instead! For the Valentines boxes I also sprinkled some with crushed almonds and others with desiccated coconut. The strawberry pieces can be easily found on the internet or sometimes down the baking isle in supermarkets. 

 

 

Ingredients (makes 16 balls)

100g almonds

150g medjool dates

50g oats

40g cacao powder

20g coconut oil, melted

40g peanut butter (or almond butter)

Handful of freeze-dried strawberries

 

Method

Place the almonds in a food processor and blitz until smooth. 

 

Remove the stones from the dates and place the dates into the processor. Blitz in short blasts to break up the dates into small pieces but not to form a ball of the mixture yet. 

 

Add all the remaining ingredients, asides from the strawberries, along with a tablespoon of water and mix until the mixture becomes sticky and comes together. You may need an extra splash of water if the mixture still seems crumbly. 

 

Pour into a bowl and roll into about 16 balls (about 25g each). 

 

Clean the processor and place in the strawberry pieces. Blitz until more of a powder is formed, some pieces in it won't matter. Pour onto a plate and roll each energy ball in the powder until covered. 

 

Store in the fridge or somewhere cool - these will last up to 2 weeks. 

 

 

 

 

 

 

 

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