It’s Throw back Thursdays today and the start of a series of re-posting improved recipes. I first published this recipe in February in 2016. I was in the midst of an avalanche of assignments, I kept finding myself in front of the fridge to see what I could eat next in order to keep me going. My counter idea was to make some energy balls.
Around the same time my dear friend Tori was studying at Parson’s in New York and found herself in the same situation I was in. So I dedicated the recipe to her .
I wanted them to be delicious as much as support energy and concentration levels, so I whizzed up matcha, wheatgrass, fresh coconut, dates, mixed nuts and seeds with a touch of vanilla to round up the taste. Feel free to use a plain nut mix of your own choice.
Matcha and wheatgrass give the fabulous green colour and provide an antioxidant and caffeine boost, to help to keep those eyes open. The nuts and seeds I selected are a rich source of protein, monounsaturated fats, omega 3 & 6, minerals and vitamins to help with energy and concentration, so one fabulous mix for energy balls.
Matcha, wheatgrass, coconut & vanilla energy balls – makes 18-20
1 cup of organic dates
1 cup of fresh coconut cut into smallish pieces
1 cup of almonds soaked over night
1/2 cup of macadamia nuts
1/2 cup of walnuts
2 tbsp of pumpkin seeds
1 tbsp of chia seeds
1/2 vanilla pod ( or a tsp of vanilla extract )
1 tbsp of wheatgrass powder
1/2 tbsp of matcha powder
1/2 cup of fresh or dry grated coconut for the coating
Making energy balls is the easiest thing on the planet, all you need is a good food processor and you are ready to go. There is only little preparation, you just need to cut the coconut into small pieces, so they are easier on the food processor, leaving enough to grate half a cup of coconut onto a sheet of baking paper for the coating later on.
The only longer process represents soaking the almonds over night which is very easy, just place them in a bowl adding filtered water until well covered. The next day, drain and peel them. Soaking the almonds is important as it makes it not only easier to peel them, it also softens them which aids their digestion . The skin is a protection for the almond, it is quite bitter and contains enzyme inhibitors, so pleas don’t skip this point . You can also get already peeled almonds and soak those over night, drain the next day and use. The next step is to scrape the vanilla out of the vanilla pod and then put all ingredients in the food processor and mix until you get the consistency below.
Now, using a table spoon, scoop out equally sized portions to make balls, rolling them with the palms of your hands . The next and last step is to coat the balls in the grated coconut, just rolling them back and forth and around until well coated. They look like little snow balls in the end. You can eat them straight away, but they are still quite soft, so it is best to put them in the fridge for a couple of hours. Keep refrigerated in an air tight container and consume with one week.