These Chocolate Energy Balls are just what I need today.
It’s raining which is always a joy during the school walk and I’m definitely experiencing a mid week hump, in fact it feels like I’m travelling towards the peak backward. Why is it when you need the week to fly by it drags as slow as a six year old getting ready for school and when you need it to slow right down you feel like you woke up on Monday and went to bed on Friday. Never do manage to get a happy midway balance.
We’re off to the Isle of Wight this weekend for some much needed R & R and I cannot wait. The last time the Isle of Wight and I met was way back pre- kids when my husband and I spent a very wet weekend at the Festival, which is all a bit of a fuzzy blur now, so we can’t wait to see it from a more sober perspective and take in the sights.
So back to the much needed Energy Balls- these are slightly more decadent than the usual ones I like to munch on for breakfast and made with extra dark Godiva 90% Cocoa Chocolate and a generous scoop of Whole Earth Crunchy Organic Peanut Butter, they’re the absolute perfect mid morning snack or quick fix for that mid afternoon energy slump.
Absolutely free of any refined sugars and so quick and simple to make. Store in an airtight container and they’ll keep for five days, that is if you don’t gobble them all up in a day or two. today. Enjoy.
Chocolate Energy Balls
- 2 Cups Rolled Oats Gluten Free ( although not necessary )
- 3/4 Cup Mixed Nuts Unsalted
- 75 Grams Dark 90% Cocoa Chocolate
- 2 Heaped Dessert Spoons Organic Sugar Free Crunchy Peanut Butter
- 5 Medjool Dates
- 1/4 Cup Almond Milk ( or any milk of your choice
- 1/4 Cup desiccated coconut
- Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Spoon in two heaped dessert spoons of crunch peanut butter and stir generously. 2. Use 1 cup of Rolled Oats and your mixed nuts and blitz together until the mixture forms a course powder consistency. 3. Ensure your dates are pitted and add to the blender along with the milk and blitz up for 30 seconds. 4. Add the other cup of rolled oats into your oat and nut mix and pour the chocolate mixture and date and milk combo into the bowl combining until all the mixture is covered in the chocolate. It;ll be quite hard to mix and feel quite stiff. So you’ll need to put some elbow grease into it ( Arm day anyone? ) 5. Put the coconut onto a large plate and using clean dry hands roll the mixture into small balls, and coat in the coconut. I leave mine on the plate as I go. 6. Once you have about 12 balls or more if they’re slightly smaller than these, pop in the fridge for an hour to set. Although they’re delicious straight from bowl to mouth if you’re anything like me. 7. Store in an air tight container; these will keep for about 5 day and if you make a bulk batch, put in an airtight freezer bag and they’ll freeze for up to a month. Enjoy x