Looking for a snack that actually fuels your day? These energy balls are my go-to! Packed with naturally sweet dates, crunchy walnuts, and fibre-rich chia seeds, they provide a perfect balance of healthy fats and sustained energy. The addition of raw cacao powder gives them a rich, chocolatey finish without the added sugar, making them the ultimate guilt-free treat for busy afternoons.
Vegan, gluten free | 24 balls | SNACK
Ingredients:
- 150g walnuts
- 30g chia seeds
- A pinch of salt
- 30g raw cacao powder
- 300g pitted Medjool Dates (around 12)
Optionally cover with:
- 100g 70% dark chocolate
- 3 tablespoons puffed quinoa
- 15g desiccated coconut
- 15g raw cacao powder
Steps:
1.Add the walnuts in a food processor and blend until you get a fine, bread crumb like consistency.
2.Then add the chia seeds and blend again.
3.Continue with the salt, cacao powder and dates and blend. The mixture is ready when everything sticks together and forms a big ball.
4.Shape them into 20-30g balls and place them in the fridge to firm up a bit.
5.The decoration is optional, but if you wish to proceed melt the chocolate. To melt it, crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
6.Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film or a plate and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
7.Mix in the quinoa puffs and dip one by one the balls into the melted chocolate and stir around carefully until fully covered. Remove the ball from the melted chocolate with a fork or spoon and place on tray with a parchment paper. You will be able to cover approximately 12 balls with 100g of chocolate.
8.Roll the other 6 in the desiccated coconut and the rest in the cacao powder.
Enjoy!
Notes:
*Store in the fridge for up to 2 weeks.