Discover our vegan energy balls – the ideal healthy chocolate snack for between meals. With dates, oat flakes and almond butter as a base, crunchy iChoc chocolate and fruity raspberries, these little balls are a naturally sweet source of energy and perfect for anyone who loves vegan recipes.
INGREDIENTS
for 20 Energy Balls
- 100 g fine rolled oats
- 80 g dates (soft, pitted)
- 50 g almond butter
- 30 g peeled flaxseeds
- some pumpkin seeds (roasted, unsalted) to taste
- 1 vanilla pod
- 80 g iChoc Crunchy Hazelnut (1 bar)
- a little cinnamon (to taste)
- optionally 1–2 tbsp oat or almond drink
For the chocolate/fruit coating
- 80 g iChoc Planty Classic (1 bar)
- 80 g iChoc White Vanilla (1 bar)
- freeze-dried raspberries
HOW TO MAKE IT
1. Roughly chop the dates, then briefly pulse together with oats, almond butter, flaxseeds, pumpkin seeds, cinnamon, and vanilla in a blender.
2. Roughly chop the iChoc Crunchy Hazelnut and fold it in.
3. If the mixture is too dry, add plant milk one tablespoon at a time.
4. Roll the dough into walnut-sized balls.
For the chocolate/fruit coating
1. Melt iChoc Classic or iChoc White Vanilla (as you prefer) in a water bath.
2. Dip the balls into the melted chocolate.
3. Pulse freeze-dried raspberries in a blender and roll the chocolate-coated balls in them while the chocolate is still soft.
4. Place the energy balls on parchment paper and let them cool until the chocolate is firm.