Energy-packed balls

Recipes by Caroline Gauci

Chocolate hazelnut bliss balls

Makes 18 balls

Ingredients

• 180g pitted dates
• 130g skinless hazelnuts
• 5tbsp raw cacao powder
• 2-3tbsp water
• Whole/chopped hazelnuts, for decorating 

Method

1.  Add the dates, hazelnuts and cacao powder to a food processor and process until all ingredients are broken down into tiny bits.
2. Transfer the mixture to a bowl.
3. Add the water (1 tablespoon at a time) and mix well until the mixture comes together. (Tip: If the mixture is a bit dry add more water and if the mixture is a bit wet add some more chopped hazelnuts.)
4. Roll into individual balls.
5.  If desired, the balls can be coated with chopped hazelnuts, cacao powder or a whole hazelnut can be inserted at the top.
6. The balls can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.

Coconut lemon energy balls 

Makes 18 balls

Ingredients

• 180g pitted dates
• 100g walnuts
• 40g pumpkin seeds
• 45g desiccated coconut
• Zest from 1 lemon
• Juice of 1/2 - 1 lemon

Method

1. Add dates, walnuts, pumpkin seeds, desiccated coconut and lemon zest to a food processor and process until broken down into tiny bits.
2. Transfer the mixture to a bowl.
3. Add the lemon juice (1 tablespoon at a time) and mix well until the mixture comes together. (Tip: If the mixture is a bit dry add more lemon juice and if the mixture is a bit wet add some more desiccated coconut or chopped walnuts.)
4.  Roll into individual balls.
5. If desired, the balls can be coated with coconut.
6. The balls can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. 

This recipe first appeared on Gourmet Today, January, 2018.

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