These little bundles have become a regular fixture in our kitchen. Chocolatey, nutty, naturally sweet and substantial enough to actually deal with the gap between lunch and dinner.
They’re made with dates, nuts, oats, cocoa and a few other good things, with no baking and very little ceremony. Chuck everything into a food processor, blitz, roll and try not to eat half the mixture before it makes it into the fridge.
They’re particularly handy for lunchboxes, post-run snacks, days out with the kids, or whenever the afternoon starts demanding biscuits.
Why you’ll love these
There’s a lot to like about a recipe that requires one machine, no oven and about fifteen minutes of actual work.
The dates provide most of the sweetness, while the nuts and seeds bring texture and make them far more satisfying than your average sweet snack. Cocoa takes everything firmly into chocolate territory, and a little salt stops them becoming cloying.
Better still, this is the sort of recipe you can fiddle with depending on what’s lurking in the cupboard.
A few notes before you start
Dates. Medjool dates are ideal because they’re soft, sticky and have a lovely caramel flavour. If yours are particularly dry, soak them briefly in hot water before using them.
Nuts. Almonds and walnuts work beautifully, but don’t feel chained to them. Hazelnuts, cashews or pecans can all wander into the party.
Texture. Don’t blitz the mixture into oblivion. I like stopping while there’s still a little texture from the nuts.
Cocoa. Use a good unsweetened cocoa powder. You’re not using much, so it makes a noticeable difference.
Ingredients
- 200 g Medjool dates stones removed
- 100 g almonds
- 75 g walnuts
- 50 g rolled oats
- 2 tbsp unsweetened cocoa powder
- 2 tbsp hemp seeds
- 2 tbsp desiccated coconut
- 1 tbsp nut butter
- Pinch of sea salt
- 1 –2 tbsp water if needed
Method
- Add the almonds and walnuts to a food processor and pulse until roughly chopped.
- Add the dates, oats, cocoa, hemp seeds, coconut, nut butter and salt.
- Blitz until the mixture starts clumping together. Add a splash of water if it seems too dry.
- Scoop out roughly tablespoon-sized portions and roll between your palms.
- Roll in additional coconut, cocoa or chopped nuts if you fancy.
- Refrigerate for around 30 minutes before eating.
Make them your own
This is less a sacred formula and more a useful starting point.
Swap almonds for hazelnuts. Add orange zest with the cocoa. Throw in cinnamon. Coat them in toasted coconut. Add a spoonful of espresso for a decidedly less child-friendly version.
Once you’ve got the basic ratio working, there are plenty of roads you can take.
When we eat them
These are usually made at the beginning of the week and disappear considerably faster than intended.
They’re particularly good stuffed into a backpack before heading outside, thrown into a lunchbox or eaten with a coffee when the 4pm energy dip arrives.
And because they travel well, they’re exactly the sort of thing I like having around when we’re heading out for the day.
Variations & substitutions
Nut-free: Replace the nuts with a mixture of sunflower and pumpkin seeds.
More chocolatey: Add some finely chopped dark chocolate after blending.
Coconut-free: Leave it out and add a little more oats.
Softer texture: Blitz for longer or add another date or two.
Less sweet: Increase the nuts and oats slightly relative to the dates.
FAQs
Can I make these without a food processor?
A powerful blender can work, although you’ll probably need to stop and scrape the sides more frequently.
Do energy balls need to be refrigerated?
They’ll survive a day out of the fridge perfectly well, but keeping them refrigerated at home gives them a firmer texture and helps them last longer.
Can I freeze them?
Yes. Freeze them in an airtight container and take out however many you need. They’ll defrost quickly.
