After testing out various recipes, I finally landed on this one. They are easy to make, no-bake, protein-packed and perfect for snacking. I love using this basic recipe before rolling them in different toppings to keep things interesting. The hazelnut version even brings back memories of Ferrero Rocher, a pre-plant-based diet favourite.
They’re ideal for combatting afternoon energy slumps as the mix of healthy fibres and proteins will help you feel fuller for longer. Or you can even use them as a quick, nutrient-rich breakfast option when time is tight but you still need a dose of healthy fats and protein.
If you’ve made these Ginger & Turmeric Shots, you can use the leftover pulp for this recipe, but you can also substitute it with any other juice pulp, or simply leave it out.
Storage
You can keep them in an airtight container in the fridge for up to 1 week.
makes 20
Ingredients
-
50g blanched hazelnuts
-
50g almonds
-
50g shelled pistachios
-
140g dark chocolate (75%)
-
2 tbsp cacao powder + extra to garnish
-
140g ginger shots pulp (see Ginger & Turmeric Shots recipe)
-
150g dried dates
-
2 tbsp rolled oats
-
2 tbsp chia seeds
-
2 tbsp hemp seeds
-
1/2 tsp vanilla extract
-
roasted hazelnuts for coating
-
desiccated coconut
Method
Preheat the oven to 180°C. Once ready, roast the hazelnuts & almonds for 10 minutes. Add the pistachios and roast for another 10 minutes or until the hazelnuts are golden. Set the nuts aside to cool slightly.
In the meantime, melt the chocolate over a bain-marie (a heat-proof bowl placed over a saucepan with a bit of simmering water). Once melted, take the bowl off the pan, mix in the cacao powder and set aside.
Add the leftover ginger shot pulp and the dates to a small food processor and blend them into a sticky paste. Tip the paste into a large mixing bowl and set aside. Now add the roasted nuts and rolled oats to the food processor and pulse until they have evenly broken down. Add them to the date & pulp paste followed by the chia seeds, hemp seeds, chocolate paste, vanilla extract and a pinch of salt and mix well until evenly combined.
Roll the mixture into 20 balls (around 30g each), then leave them as they are, or cover them with the coating of your choice, before refrigerating them for 1 hour to firm up slightly.
Storage: Keep in an airtight container in the fridge for up to 1 week
Dark Chocolate Energy Balls
Ingredients
- 50 g blanched hazelnuts
- 50 g almonds
- 50 g shelled pistachios
- 140 g dark chocolate 75%
- 2 tbsp cacao powder + extra to garnish
- 140 g ginger shots pulp see Ginger & Turmeric Shots recipe
- 150 g dried dates
- 2 tbsp rolled oats
- 2 tbsp chia seeds
- 2 tbsp hemp seeds
- 1/2 tsp vanilla extract
- roasted hazelnuts for coating
- desiccated coconut
Instructions
- Preheat the oven to 180°C. Once ready, roast the hazelnuts & almonds for 10 minutes. Add the pistachios and roast for another 10 minutes or until the hazelnuts are golden. Set the nuts aside to cool slightly.
- In the meantime, melt the chocolate over a bain-marie (a heat-proof bowl placed over a saucepan with a bit of simmering water). Once melted, take the bowl off the pan, mix in the cacao powder and set aside.
- Add the leftover ginger shot pulp and the dates to a small food processor and blend them into a sticky paste. Tip the paste into a large mixing bowl and set aside. Now add the roasted nuts and rolled oats to the food processor and pulse until they have evenly broken down. Add them to the date & pulp paste followed by the chia seeds, hemp seeds, chocolate paste, vanilla extract and a pinch of salt and mix well until evenly combined.
- Roll the mixture into 20 balls (around 30g each), then leave them as they are, or cover them with the coating of your choice, before refrigerating them for 1 hour to firm up slightly.
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