Apricot and tahini energy balls
Do all energy balls have to be packed full of chocolate and/or nuts? Nope.
I do love some of the shop bought energy balls for convenience but I do tend to find them a bit same-y and get frustrated when I find that even the gluten free ones have had oats added (if you didn’t already know, not all Coeliacs can handle gluten free oats). Here’s one of my favourite, and somehow autumnal feeling recipes for a lovely afternoon pick me up.
Makes approx. 18 balls
250g dried (unsulphured) apricots
1/4 cup maple syrup
1 cup pumpkin seeds
1/3 cup flaxseed
1 cup sunflower seeds
- Blitz up the seeds in your food processor to your preferred size – I give these to loved ones and get varying preferences from “bigger seeds” to “more fine seeds” so you’ll have to have a play and see which you prefer.
- Add in the dates and apricots and process further. You may need to scrape the sides down and have a quick handmix in the bowl to make sure it’s all integrating properly
- Add in the tahini and maple syrup and blend well.
- It should form a stickymix when you grab a spoonful but if it doesn’t, you can add in a little more maple syrup to get the firmness you need to roll spoonfuls of the mixture into snack size balls.
- Store in an airtight container in the fridge for at least a week for grab-able snacks during your busy working week.
Up for another variation on the energy ball? Try these aromatic ones I shared a little while ago.