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desserts-baking

Energy Balls

Filled with nuts, seeds and dates, these energy balls really pack a punch!

10 50
Energy Balls | DonalSkehan.com, Filled with nuts, seeds and dates, these energy balls really pack a punch!

desserts-baking

Energy Balls

Filled with nuts, seeds and dates, these energy balls really pack a punch!

Sunday, October 4, 2015
US / METRIC

For the energy balls:

150g porridge oats

150g ground almonds

20 medjool dates, finely chopped or blitzed in a blender

2 tbsp maple syrup

150ml espresso, cooled

4 tbsp almond butter

4 tbsp desiccated coconut

Pinch of sea salt

2 tbsp chia seeds

2 tbsp 100% cacoa powder

To decorate:

Raw cacao nibs

2 tbsp 100% cocoa powder

1 2/3 cup porridge oats

1 1/4 cup  ground almonds

20 medjool dates, finely chopped or blitzed in a blender

2 tbsp maple syrup

2/3 cup espresso, cooled

4 tbsp almond butter

4 tbsp desiccated coconut

Pinch of sea salt

2 tbsp chia seeds

2 tbsp 100% cacoa powder

To decorate:

Raw cacao nibs

2 tbsp 100% cocoa powder

Large mixing bowl

Blender (optional)

 

10 mins
Serves 50

These energy balls are full of goodness and natural sugars – guaranteed to pep you up when you reach that mid afternoon slump. Roll the mixture into small bite-sized balls or cut into bars to have as a transportable snack whenever hunger strikes.

Add all the dry ingredients into a bowl and mix until well incorporated. Add in the wet ingredients and combine by hand or pulse in a blender until a sticky dough has formed.
To make the energy balls, dampen your hands and roll about a tablespoon of the mixture between your palms to form a bite-size ball. Repeat until all the mixture is gone.
Pour the cacao nibs or cocoa powder, whichever you prefer onto a plate and coat each of the balls in the topping of your choice.
For best results, chill in the fridge for about an hour before eating, if you can wait that long! Store in the fridge or freezer, ready for a healthy treat whenever you fancy!
10 mins
Serves 50

Ingredients
US / METRIC

For the energy balls:

150g porridge oats

150g ground almonds

20 medjool dates, finely chopped or blitzed in a blender

2 tbsp maple syrup

150ml espresso, cooled

4 tbsp almond butter

4 tbsp desiccated coconut

Pinch of sea salt

2 tbsp chia seeds

2 tbsp 100% cacoa powder

To decorate:

Raw cacao nibs

2 tbsp 100% cocoa powder

1 2/3 cup porridge oats

1 1/4 cup  ground almonds

20 medjool dates, finely chopped or blitzed in a blender

2 tbsp maple syrup

2/3 cup espresso, cooled

4 tbsp almond butter

4 tbsp desiccated coconut

Pinch of sea salt

2 tbsp chia seeds

2 tbsp 100% cacoa powder

To decorate:

Raw cacao nibs

2 tbsp 100% cocoa powder

You'll Need

Large mixing bowl

Blender (optional)

 

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  • Ciara

    Hi Donal, would regular dates work with this recipe, can’t find any medjools where I live! Would I have to adjust the amount?

  • Lisa Ferrick

    Did you ever find out the nutritional content ?

    • I’m afraid it’s not my area of expertise but if anyone else knows how to do it let me know!