Date and Cashew Energy Balls Snack Recipe

by | Nov 15, 2021

This energy balls snack recipe is super simple and there’s no added sugar; the dried dates bring natural sweetness. The combination of roasted chunky cashew nuts and ground roasted almonds bring texture and a nutty flavour. Top that with roasted seeds and cardamom and you get an aromatic ball of tasty goodness, giving you fibre and plant protein, with less saturated fat than recipes that use coconut oil. (Some great examples of other plant proteins can be found here).

date & cashew energy balls

I created two versions – the first energy balls snack recipe has more roasted almonds for occasions when you need something more filling; the other is a lighter version with just over 100kcal per ball. This recipe is so easy and a great one for the kids to get involved in, as it’s a bit like making shapes out of putty! The cardamom adds an Eastern twist making this a healthier alternative to “ladoo” sweets, often served at Diwali and Eid. In fact, I did a Diwali cookalong with this recipe for NHS Better Health Campaign – it went down a treat!

Recipe 1
Makes 10
Cooking and preparation time: 20 minutes

 

What you need

60g almonds

100g cashew nuts

3 tsp flaxseeds (golden linseeds)

3 tsp sesame seeds

½ tsp cardamom powder (optional)

12 plump dried dates

1 tsp pistachio nuts, ground

What you do
  1. Roast the almonds in a dry pan for about 5 minutes over a medium heat. Allow to cool and pulse in a grinder or food processor till the almonds become powdery (do not over blitz as the almonds will turn into almond butter).
  2. Roughly chop the cashew nuts and roast over a medium heat for about 2-3 minutes. Add them to the ground almonds.
  3. Roast the flaxseeds, sesame seeds and cardamom powder for about 30 seconds till they pop. Set aside to cool.
  4. Meanwhile remove the stones from the dates and cut into small pieces till they become sticky. Add to the roasted nuts.
  5. Pulse the seeds and mix with the date and cashew mixture while the seeds are still warm from the grinding.
  6. Work the mixture with your hands till all the ingredients are combined and form into 10 ball shapes.
  7. Dip the top of each energy ball into ground pistachios and serve.

how to roll energy ball

Nutritional Analysis
Typical values per energy ball (1/10 recipe)
Energy 145 kcal
Fat 9.5 g
of which saturates 1.4 g
Carbohydrate 11 g
of which sugars 9 g
Fibre 2 g
Salt 0.02 g

 

Recipe 2 Lighter Version
Makes 10
Cooking and preparation time: 20 minutes

 

What you need

30g (handful) almonds

30g (handful) cornflakes

60g (2 handfuls) cashew nuts

3 tsp flaxseeds (golden linseeds)

3 tsp sesame seeds

½ tsp cardamom powder (optional)

12 plump dried dates

1 tsp pistachio nuts, ground

 

What you do
  1. Toast the almonds in a dry pan for about 5 minutes over a medium heat. Set aside to cool.
  2. Toast the cashew nuts over a medium heat for about 2-3 minutes. Allow to cool.
  3. Grind the cornflakes till they look like breadcrumbs. Or use a strong food bag and rolling pin. Transfer them to a medium sized bowl large enough to hold all the ingredients.
  4. Pulse the toasted almonds in a grinder or food processor till the almonds become powdery (do not over blitz as the almonds will turn into almond butter). Add them to the cornflakes.
  5. Roughly chop the toasted cashews and add them to the almond and cornflake mixture.
  6. Roast the flaxseeds, sesame seeds and cardamom powder for about 30 seconds till they pop. Set aside to cool.
  7. Meanwhile remove the stones from the dates, chop them into small pieces till they become sticky. Add to the bowl of roasted nuts.
  8. Pulse or crush the seeds and mix with the date and cashew mixture while the seeds are still warm from the grinding.
  9. Work the mixture with your hands till all the ingredients are combined and form into 10 ball shapes.
  10. Dip the top of each energy ball into ground pistachios and serve.
Nutritional Analysis
Typical values per energy ball
Energy 113 kcal
Fat 6.1 g
of which saturates 0.9 g
Carbohydrate 12.0 g
of which sugars 8.0 g
Fibre 1.7 g
Salt 0.01 g

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