On our recent annual pilgrimage to Glastonbury Festival we knew that we would be in for an amazing week of music, dance, art and a bit of a hard time. Hard because we decided to go for camping at the very top of the hill – as we had tents waiting for us at Worthy View! Fabulous! The thing is that meant a daily uphill hike at least once a day and that was going to require some energy! So I thought I would make a box of snacks for our little tribe and rustled up some rather special chocolate energy balls! I love making these and love playing with the flavours! And I have three new – and totally gorgeous – recipes for you!
Bitter dark chocolate and spriulina
Milk chocolate orange
White chocolate and turkish delight
Totally yummy! I can’t decide even now which flavour I liked the most – the sweet pink delight of the white chocolate balls – the gorgeous milky smoothiness of the orange or the strong dark draw of the bitter chocolate and spirulina…! Really. It’s impossible to choose!
These are the balls that Joe Cross from Fat, Sick & Nearly Dead gave a whopping 9/10!
Ingredients – for each batch
- 1 cup cashew nuts soaked
- 2 tbsp. raw honey or agave
- 8 large medjool dates
- 1 cup desiccated coconut
For the Dark Chocolate and Spirulina add:
- 2 tbsp. cacao
- 1 tsp. spirulina
For the White Chocolate & Turkish Delight add:
- 2 tbsp. of beetroot juice (for colouring the coconut)
- 1 tsp. quality rose oil/extract
- Replace dates with 1 cup apricots
For the Milk Chocolate Orange add:
- 2 tbsp. cacao
- Vanilla pod or 2-3 drops of quality vanilla extract
- Two tablespoons of carrot juice (for colouring the coconut)
- 1 teaspoon quality orange oil/extract
Soak dates (or apricots if you are doing the white chocolate) and cashew nuts separately in water overnight. Keep the date soak water for smoothies – discard the cashew nut water. Drain and paste the cashews with a fork. Drain the dates and squeeze them in your hands until they become paste-like. Mix the two together by hand and slowly add all other ingredients. This is a lovely messy job! Using a spoon drip balls of mixture into a bowl with the coconut and roll. Cover each ball in coconut and place on a separate tray. Keep in the fridge to set and firm.
You do not need a food processor for this recipe but you can use it if you have one to help get the balls extra smooth.
Colouring the coconut
Place the coconut in a bowl and drizzle the juice on top. Mix with a spoon or fork until the coconut gets a good coverage. Dehydrate for up to 6 hours or use wet if the balls are going to be consumed within 48 hours.
If you like these recipes feel free to share on social media! And if you make them please share your pics!
We totally loved them! Yes this is us at Glastonbury Festival dressed up for the amazing Dolly Parton. The walk was awesome, the music brilliant and ‘Running up that hill’ wasn’t so bad after all. Fun times!
Keeping it juicy & raw