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Energy balls

I don’t think these little gems need much of an introduction, as most of you have probably already made some version of these healthy energy balls before. I’m always looking for nutrient-dense snacks for my husband to munch on before and after his gym routine and kickboxing classes. These energy balls are not only filled with vitamins, minerals and natural compounds, but they’re also easy to make, versatile and portable. They provide great fuel for sports, workouts or long outings, and because they’re made of fibre-rich whole foods, eating just one or two can be surprisingly filling.

I spent a couple of hours last weekend throwing together some different ingredients and flavour combinations, and I wanted to share my two favourites with you. The chocolate sunbutter balls (second from left in the photo below) contain a base of sunflower seed butter—my latest obsession—along with the addition of heart-healthy almonds, flax and hemp as well as antioxidant-rich cocoa. The spicy fig balls (second from right) are equally fantastic, combining a nut base with fibre-rich figs, flax and the warming spices of ginger, cinnamon and nutmeg. Of course, you’re welcome to swap any of the ingredients or add sweetener to suit your tastes, but I think they’re pretty darn good just the way they are. Enjoy!

Chocolate sunbutter balls

Chocolate sunbutter balls

Ingredients

  • 1 cup almonds or peanuts
  • 1/2 cup sunflower seeds
  • 1/4 cup flax meal
  • 1/4 cup hemp hearts
  • 1/4 cup cocoa powder
  • 1/2 cup sunbutter (store-bought or homemade)
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt

Instructions

  1. In a food processor, process the almonds and sunflower seeds to a coarse meal.
  2. Add the remaining ingredients and process until well combined. The mixture should stick together when pressed between two fingers. [Update: A reader kindly pointed out she added agave nectar to sweeten these, so feel free to add some at this point if desired.]
  3. Roll the mixture into small balls (I used heaping tablespoons). Store balls in a tightly covered container in the freezer.
http://www.adashofcompassion.com/2011/02/energy-balls/

Spice fig balls

Spice fig balls

Ingredients

  • 8 dried figs
  • 1 cup almonds
  • 1/2 cup walnuts or pecans
  • 1 1/2 tbsp chopped crystallized ginger
  • 1 tbsp flax meal
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp sea salt

Instructions

  1. In a small bowl, soak the dried figs in hot water for about 15 minutes. Drain, coarsely chop and set aside.
  2. In a food processor, process the almonds and walnuts to a coarse meal.
  3. Add the remaining ingredients, including the soaked figs, and process until well combined. The mixture should stick together when pressed between two fingers.
  4. Roll the mixture into balls (I used heaping tablespoons). Store balls in a tightly-covered container in the freezer.
http://www.adashofcompassion.com/2011/02/energy-balls/

9 Comments Post a comment
  1. VeganLisa  

    Do you keep them in your fridge or freezer? I plan to make a batch when I get home to have on hand for busy training days. The fig ginger combo sounds like a dream.

    February 19, 2011
  2. Twins  

    I still need to try sunflower seed butter always looks and sounds great! Love the idea of spicy fig balls!

    Pure2raw Twins

    February 19, 2011
  3. aalliemymorab  

    I just made the chocolate ones, but I needed to add quite a bit of agave for them to be palatable.

    February 19, 2011
  4. Nicole  

    VeganLisa: I tend to keep them in the freezer so they stay fresh longer. The Fig ginger ones are right up your alley :)

    aalliemymorab: Thanks for letting me know! I tend to like things less sweet, but perhaps I'll add a note for optional agave.

    February 20, 2011
  5. lisa  

    Do you think you could substitute tahini for the sunbutter? I’m not sure I know where to buy that.

    April 8, 2012
  6. lisa  

    or almond butter?

    April 8, 2012
    • Lisa, I’m sure any nut or seed butter would work for this recipe. You might want to add a touch of sweetener, like agave or maple syrup.

      April 8, 2012

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