OUR BEST PRICES OF THE YEAR

ENERGY BALL RECIPES

by Doc Franklin

Energy Balls are a healthy snack.  Here's some recipes from 

Emma Hollingsworth, a certified health coach and the author of the new cookbook Vegan Treats, shared three different spins on the classic energy ball recipe, and they're all gluten-free, dairy-free, and refined-sugar-free. Her strawberry cheesecake balls have no cheese in them whatsoever but taste authentic thanks to the blended cashews  and lightly sweet dates.

Coconut Cashew Balls

Makes about 16 balls

Ingredients

  • 1 cup raw cashews 
  • ½ cup cashew butter
  • ½ cup desiccated coconut
  • 2 tablespoons coconut oil
  • 1½ cups pitted Medjool dates
  • 2 tablespoons chia seeds
  • ¼ cup dried cranberries

Method

  1. Process the cashews, cashew butter, coconut, coconut oil, and dates in a food processor for 2 to 3 minutes, until they form a sticky ball. Add the chia seeds and cranberries and pulse for a minute until they are mixed in.
  2. Roll the mixture into about 16 balls and place in the fridge for an hour to firm up. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.

Apricot, Carrot, Ginger Balls

Makes about 15 balls

Ingredients

  • ½ cup sunflower seeds
  • 1 cup pitted Medjool dates
  • ½ cup desiccated coconut, plus extra for coating
  • 1 cup dried apricots 
  • ½ cup grated carrot 
  • 1 teaspoon ground ginger

Method

  1. Grind the sunflower seeds in a food processor for 1 minute. 
  2. Add all the other ingredients and process for about 1 minute, or until they form a sticky mixture.  
  3. Roll the mixture into about 15 small balls, then roll in more coconut to coat. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Strawberry Cheesecake Balls

Makes about 12 balls

Ingredients

  • 1 cup pitted Medjool dates
  • 1 cup raw cashews
  • ½ cup hulled strawberries
  • 2 cups ground almonds
  • freeze-dried strawberries, crushed, for coating (optional)
  1. Process the dates, cashews, and strawberries in a food processor until they form a thick paste. 
  2. Pour into a mixing bowl and stir in the ground almonds until well mixed. 
  3. Roll the mixture into about 12 balls and place in the fridge for an hour to firm up. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Roll in crushed freeze-fried strawberries before serving, if desired. 
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