Energy Balls

Great for breakfast, as a mid-day snack or to boost your energy before working out, these energy balls are vegan, gluten free and packed with plant-protein, fibre and healthy fats. Popping one or two of these little guys during the day will keep you going until your next meal. When I am busy or on the go, I like to keep a bunch in my refrigerator and freezer.

There are numerous ways to make energy balls and I’ve been meaning to “update” my old recipe. This week, I finally got to it and after several trials (and messes in the kitchen), I came up with this version.

The texture and flavour in these energy balls are perfectly balanced. When shaping them, they roll easily between the palms of your hands. My family has given me the “thumbs up” to share them with the world.

The recipe is below. Enjoy!

Energy balls

 Energy Balls 

24-26 balls


Dry ingredients

  • 1 cup almond meal
  • ½ cup walnuts or pecans
  • ¼ cup + 2 tablespoons (tbsps) hemp hearts
  • 1 cup natural rolled oats
  • ¼ cup 100% powdered cacao
  • ½ teaspoon salt

Wet ingredients

  • 4 tbsps raw organic cashew butter (purée de cajou)
  • ½ cup maple syrup
  • ½ cup fresh & soft medjool dates, pits removed (5-6 big dates or 115-120 grams date flesh)

For the coating

  • Shredded coconut or ground nuts of choice


If your pitted dates are not juicy and fresh, then put them in a small bowl filled with hot water. Let them soak for at least 5 minutes, then drain & discard the water.

Put the dry ingredients in the bowl of your food processor. Pulse until the walnuts (or pecans) breakdown and combine with the other ingredients. You should obtain a fine crumbly dry mixture.

Add the wet ingredients and pulse until the mixture is thick, sticky and tends to shape into a ball when pulsing. Scoop out the mixture with a rubber spatula and form a big ball on a piece of parchment or wax paper. Wrap up the ball and place in the fridge for at least 30 minutes to chill.

Wash your hands and shape into balls. With spoon, gather about ¾ of a tablespoon of dough per ball and roll each one between the palms of your hands. If need be, from time to time, cool down your hands under cold running tap water and dry them.

Roll each ball into the shredded coconut (or ground nuts) and place each one in a container lined with paper towel or parchment. If stacking them in layers, separate the layers with parchment or paper towel. Cover tightly and place in the refrigerator to chill for at least one hour or even better, overnight. You can also store them in the freezer.

Energy balls

Almond meal
Hemp hearts
Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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