Spicy Festive Energy Balls

Let’s face it – Chilly December makes it VERY tough to drag yourself to the gym. Never the less, this year I decided to try my best to keep at it. This has meant lots of energy balls to keep me motivated & help me get up in the morning – Especially when it is pitch black & zero degrees outside.

In true Christmas spirit, the mulled wine, brandy butter and carols are abundant at this time of year. A few weeks back I decided to “spice” things up a bit on the energy ball front, and I have come up with these gems. They are rich in healthy fats, fibre, vitamins and essential minerals such as potassium, they’ll really help revitalise the body and sustain you through your “oh so tough” Christmas workouts! And yes, they are vegan!

P.S – The Coconut custard icing is UNREAL! Optional – But I would definitely recommend it.

Ingredients  – Energy balls

  • 40g almonds
  • 20g raw cashews
  • 120g dates
  • 100g cranberries
  • 80g coconut flour
  • 1tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • Zest of one orange, finely grated + a squeeze of orange juice (optional)
  • 3 tsp coconut oil (melted)
  • Juice of 1/2 a lemon
  • Fine desiccated coconut for rolling

Coconut custard icing

  • 2 table spoons coconut oil
  • 1 1/2 table spoons of coconut flour
  • 3/4 cup of coconut milk
  • 1/2 a vanilla pod
  • 1 tsp xylitol

Toppings

  • A few goji berries
  • Chopped cashews

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Method – The Energy Balls

  1. Soak the nuts in the coconut milk for 20 minutes
  2. Add the dates, cranberries, orange zest & lemon juice – Blend in a food processor until the mixture is smooth and sticky
  3. Add in the coconut flour, cinnamon, ground cloves & ginger. Wizz it all up for 2 minutes.
  4. Melt the coconut oil on the stove – Add this to the mixture & mix up again in the food processor for 30 seconds
  5. Set aside a small bowl of the fine desiccated coconut for rolling.
  6. Roll into small balls in the palm of your hands, about 1 ½ cm in diameter.  once round, roll them in the desiccated coconut.
  7. Place on a plate & into the freezer whilst you make the icing.

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Method – Coconut custard icing

  1. Place the coconut oil and coconut flour into a pot, on a medium heat. Allow this to melt, stirring for about 4 minutes whilst a roux forms.
  2. Add the coconut milk, xylitol & vanilla pod. Stir in a figure of eight until the mixture thickens. Once it is a good consistency and covers the back of your mixing spoon, remove from the heat & place into a bowl. Leave to cool for 10 minutes.
  3. Spoon the icing over the energy balls and decorate with chopped cashews & goji berries.

Enjoy! Trust me, your next early morning gym session will be a lot easier to wake up for with one of these to nibble on, on the way.

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