Dark Chocolate Energy Balls
Combine most plant-based cupboard superfoods into one snack and you’ve got these Dark Chocolate Energy Balls. Plus, they are the perfect way to make use of any leftover juice or health-shot pulp by simply mixing it in. Zero waste!
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.
Notes
Storage: Keep in an airtight container in the fridge for up to 1 week
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