Energy balls have becoming vastly popular over the past couple of years and they’re a handy snack if you can manage to have just one or two at a time, I usually have to store mine in the freezer so I don’t eat them all in go!
This recipe came about when I was really craving a sweet chocolate hit one evening, I love using hazelnuts in this recipe as it gives the energy balls a richer taste however you could substitute for almonds or cashews. I hope you enjoy them and don’t forget to let me know what you think!
Coconut Chocolate Balls
100g goji berries
20g desiccated coconut plus 2 tbsp for the coating
1 tsp vanilla extract
1-2 tbsp coconut oil
- Place all the ingredients excluding the coconut oil and the two extra tablespoons of desiccated coconut into a food processor or blender and blend until all the ingredients look like fine bread crumbs.
- Add the coconut oil one tablespoon at a time, you may only need to add one tablespoon. It will be enough when the mixture sticks together in you hands when you squeeze it firmly.
- Take one tablespoon of mixture and squeeze it firmly in your hands to bring it together before gently rolling it into a ball. Repeat until all the mixture is used up, I got 20 balls out of mine.
- Put the leftover desiccated coconut in a baking tray and place the balls in, shake the tray to lightly coat the balls.
The balls will last 2-3 days in the fridge or up to a month in the freezer, just take out 10 minutes before you want to eat them.