I love energy balls. First because they are so much fun to make as they are so versatile. I love trying different rolling and adding spices, nuts or seeds according to my feelings. Second because they are a perfect snack or a nice and healthy smoothie bowl or porridge topping.
I recommend soaking the seeds (sunflower, pumpkin) and nuts (almond, hazelnut, cashew and pistachio) before.
Be careful when you by dried fruits. Dried apricot should be brown, not orange. If they are shining and very orange, it means they have been preserved with sulfite. Avoid them. I prefer dried apricot because their glycemic index is lower than dates, and they can grow in our countries.
I share here one of my recipes. Feel free to season with the amount of spices you like. I prefer when my superballs have texture. However, if you want a softer truffle, pulse the ingredients until everything is smooth.
For 15 superballs full of nutrients
30g sunflower seeds
40g pumpkin seeds
15g chia seeds
30g pecan or walnuts
20g hemp seeds
1tbsp bee pollen
1 tsp cinnamon
½ tsp turmeric
½ tsp maca powder
1 tsp ginger, grated (or ½ tsp ground ginger)
4 dried apricots (no added preservative, they should be brown no orange) or dried figs
1 tsp honey
Bee pollen or desiccated coconut (for rolling)
Place the sunflower, pumpkin and chia seeds in your food processor or blender and pulse until a fine meal forms. Add the dried fruits, honey, maca powder, bee pollen and spices then process until very smooth.
Add the pecan or walnuts and pulse just a few times or until they are broken up but still have plenty of texture.
Take about a table spoon of the mixture at a time and roll it into balls. Roll the balls in the bee pollen or desiccated coconut to coat. Place them in an airtight container and refrigerate. These will keep for up to 2 weeks in the fridge.
Some people freeze them. I’ve never try but it seems you can keep superball for a couple of months in the freezer.