Is there anything better than enjoying a perfectly brewed coffee with a sweet treat? The only downside of that is, more often than not the sweet treats are none too healthy. Energy balls are a great way of curbing your sugar cravings without the guilt. They are insanely easy to make and the flavour combinations are endless.
For this recipe, I split the mixture into halves and made one batch really chocolatey and one packed with peanut butter. One half of The Taste office are chocolate mad (that’s me) and the other adore peanut butter, so this way I was able to satisfy everybody’s cravings without any extra work.
If you want an extra peanut flavour you could crush up some whole peanuts and roll the balls in this for a lovely crunch, or experiment with different flavours – try almond butter instead of peanut and decorate with crushed almonds. If you want more protein swap the cacao for chocolate protein powder. This recipe makes around 17 energy balls.
For the base mix
– 250g dates pitted
– 1 tsp cacao powder
– 1 tbsp peanut butter or almond butter
– 1 tbsp linseed
– 1 tsp coconut oil, melted
For the peanut butter balls
– 2 tsp peanut butter
– linseed, to decorate
For the chocolate balls
– 1 tsp cacao powder
– desiccated coconut, to decorate
1. Soak the dates in water for about 10 minutes before you use them. This helps them to bind together better when you blend them up.
2. In a food processor blend up the dates until the reach a paste, add in the peanut butter, cacao powder and linseed and blend to bind. Add the melted coconut oil to bind all the ingredients together.
3. Separate the mixture into two bowls – one will be for the chocolate and coconut and one will be peanut butter and linseed. Add the extra teaspoon of cacao to the first bowl and an extra teaspoon of peanut butter to the second bowl.
4. To form the balls pull bite-sized pieces from the mixture and roll between your hands if the mixture gets sticky slightly wet your hands and the mix will be easier to form.
5. Get two bowls, fill one with desiccated coconut and the other with linseed. Roll the chocolate energy balls in the desiccated coconut and roll the peanut energy balls in the linseed.
6. Refrigerate for 30 minutes.
Sinéad is a Culinary Arts graduate from DIT. She is a passionate cook with a love of fine dining and modern Irish cuisine. A gin lover, Sinéad loves seeking out cosy new pubs and sampling a variety of craft beers.
If she’s not dining out, Sinéad loves travelling the world exploring new cultures and cuisines. Working with TheTaste allows Sinéad to fully immerse herself in the Irish food industry.