Energy balls are such a fantastic snack – they are filling, tasty, and portable. Plus, they stay fresh for about 4 weeks when stored in an airtight container so can be batch prepped. However, I find that most recipes are hideously overcomplicated, requiring ingredients that can either be located in some niche health food store, or a long lost plant in a far corner of the earth. I’ve simplified the recipe using mainstream ingredients you’ll find in your local supermarket, but still taste great.
These energy balls mimic the Middle Eastern flavours you’ll find in baklava and other traditional desserts – pistachio, rose and cardamom – such a great combination. You’ll need a food processor for this.
Prep time: 10 minutes
Makes 10 energy balls
- 100g medjool dates, pitted
- 50g pistachios, shelled and unsalted
- 50g almonds
- 1/4 teaspoon rose extract (or 1/2 teaspoon rosewater)
- 1/2 teaspoon ground cardamom
- 1 teaspoon honey
- 2 tablespoons mixed seeds – linseeds and sunflower seeds are good options (optional)
- Place your dates and nuts into a food processor and blitz for 1 minute on a high speed.
- Add your rose extract, cardamom and honey and blitz again for 1 minute on a high speed.
- Remove the mixture from the food processor and place in a mixing bowl and stir in your seeds (if using these)
- Roll into balls using your hands. Store in an airtight container for up to 4 weeks.