It feels like a while since I posted a recipe, but these Hazelnut-Cacao Energy Balls, which are free from gluten, dairy, refined sugar and are also no bake and vegan, have recently become a bit of a Sunday morning energy boost for me and it seemed like a good plan to share them. Why Sunday morning? Because since I attended an amazing Pilates retreat back in September at Pignoulet in Gascony, I have managed to join a Pilates class locally and actually keep it up!
Although I know they don’t look that appetising, these energy balls are packed full of slow-release energy goodness and taste amazingly good. Adapted from a Deliciously Ella recipe, they have become inextricably associated with Pilates in my head, because I first had an almond version when at Pignoulet. Offered as a pre-session energy boost first thing in the morning, they felt especially healthy and nutritious.
It’s funny how foods become linked with activities and very specific memories. I have other very fixed associations with Reggae Potatoes and the Peak District, Fish Bolognese and the Seychelles, Homity Pies and University, home-made pasta and visiting my Nana, and Vegetable Lasagne and sunbeds (it’s a long story)…
Perhaps it’s that eating these energy balls brings back idyllic memories of the sun rising over the beautiful Pignoulet farmhouse, and feeling its warmth touch my skin as I ready to start the day with Pilates in the barn, but when I eat one, I feel just that little bit happier.
The particular adaptations that I have made to the original recipe are to substitute almonds for hazelnuts (although almonds are very yummy too) and to alter the ingredient ratios very slightly as the balls were prone to ‘melt’ in the warmth due to the liquid nature of the coconut oil. Regardless, they are still better stored in the fridge, both for sturdiness and longevity.
I am sharing my version of Hazelnut-Cacao Energy Balls with :
Hazelnut-Cacao Energy Balls (slightly adapted from a recipe by Deliciously Ella) – makes 12 to 14 balls
- Weigh all ingredients into a blender (making sure your dates are de-stoned and the hazelnuts are lightly toasted).
- Pulse together until well blended.
- Place in the fridge to cool, before rolling into 12 to 14 balls with your hands.
- Store in the fridge until ready to eat.
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