The day has come for me to publicly share the recipe I am asked for most-often: that of the energy balls.
Why are these balls so popular? For me, it’s the doughy, gooey denseness with the crunch of seeds, sweetness of honey, a little tartness of dried fruit. And convenience (depending on how big you make them, one ball is like a whole meal!).
I honestly don’t follow a recipe, just always throwing in the key ingredients (oats, coconut milk, honey, salt, lots of seeds), but someone once carefully watched me make a batch, and supposedly the following quantities do the trick:
– 2 L coconut milk
– 1 T salt
– 8-12 cups oats
– 2 cups sunflower seeds
– 2 cups raisins
– 1/2 cup pumpkin seeds
– 2 cups basil seeds
– 1 cup ground flax seeds
– 1 L honey
– shredded coconut (to roll in)
– 16 oz peanut butter
– 2 cups cocoa powder
– other nuts, seeds, dried fruit
I like to get creative with different flavors….cinnamon raisin, cranberry orange, chocolate peanut butter, lemon zest. The good news is that any energy ball variation I’ve ever made has been fit for a topping of raw chocolate (even one where I added kale!). And so breakfast becomes dessert…
1. Mix together all dry ingredients (oats, salt, seeds, nuts, dried fruit) in a large bowl.
2. Add coconut milk (If your oats are on the thicker side (i.e. not quick oats), you may want to heat up the coconut milk a bit. I prefer to do this as it makes the oats dissolve more, producing a more homogeneous, dough-like texture).
3. Add honey.
4. Mix altogether and massage the mixture with your hands and love. (Seriously, when the mix isn’t massaged, I’ve found it tends to fall apart later. The consistency should be very thick anyway, impossible to mix with a spoon (I’ve broken several in attempts). If it is too thin and mixable with a spoon, it will not solidify enough and you will have energy slugs).
5. Taste and make sure it’s to your liking (add anything else you think it needs before the next step, which will make it like cement and hard to mix after.)
6. Put in refrigerator for an hour or more.
7. Roll into balls and roll in shredded coconut.
8. Store in refrigerator or in freezer. (I like to freeze some I can take with me for a snack on-the-go. They thaw out really nicely.)
These keep in the refrigerator for at least a week and in the freezer for who-knows-how-long (if they are there for more than a month, you may have messed up this recipe or your taste buds need a check). 😉