No Bake Chocolate Energy Balls
18 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 60 g Oats ((use certified gluten free oats to ensure this recipe is gluten free))
- 100 g Cashews
- 40 g Desiccated coconut
- 40 g Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flax seeds
- 100 g Pitted dates
- 2 tablespoons Cocoa powder
- 3 tablespoons Water
- 80 g Maple syrup
- 180 g Almond butter
Method
- Add 60 g Oats, 100 g Cashews, 40 g Desiccated coconut, 40 g Pumpkin seeds, 2 tbsp Chia seeds, 2 tbsp Flax seeds, 100 g Pitted dates and 2 tbsp Cocoa powder to a food processor.
- Process until everything is finely chopped. A few large pieces are okay as these will add texture.
- Transfer to a bowl then add 3 tbsp Water, 80 g Maple syrup and 180 g Almond butter. Mix well to combine everything.
- Roll into balls. Each ball is about 4cm/1.5in in diameter and weighs around 35g/1.25oz. Refrigerate for 2 hours.