In these energy balls, cashews and sunflower seeds add crunch and fat, just enough to stop the mixture turning into one uniformly sticky mass once the Medjool dates and soft dried mango are added. Vanilla and a pinch of salt round out the flavour without needing precise measurements, and the whole thing comes together in the food processor in just a few pulses — no pre-soaking, no cooking, no waiting on the counter for anything to set. A little water is only added if the mixture needs help binding, which makes this one of the quickest snacks to put together with a well-stocked pantry, ready in barely more time than it takes the processor to run. Once rolled into balls and stored in the freezer, they stay soft enough to eat straight from frozen, with no need to let them thaw. As written, the recipe makes a small quantity, about two servings, so it's easy to double if you want to stock the freezer for the week rather than make a simple afternoon snack.
Raw Mango, Date and Sunflower Energy Balls
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Sunflower seed and activated almond puree
€12.00 RESTOCKING BEGINNING OF DECEMBER
Ingredients
- 60 g raw cashew nuts
- 60 g raw sunflower seeds
- 100 g Medjool dates
- 90 g dried mango
- 1/2 teaspoon vanilla
- 1 pinch salt
- 2 to 3 teaspoons water, if needed
Method
- Put the cashews, sunflower seeds, dates, dried mango, vanilla and salt in a food processor. Pulse until you get an even, slightly sticky mass, adding the water a teaspoon at a time only if the mixture struggles to bind.
- Roll the mixture into balls and store in the freezer.
Makes about 2 servings. Difficulty: easy.
Tip
Store the balls in the freezer rather than the fridge: the dates and mango keep them soft enough to bite straight from frozen, and the cold also stops the sticky mixture spreading or losing its shape at room temperature. If your dried mango is on the tough side, chop it more finely before adding it to the processor so it blends more evenly.
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FAQ: your questions about raw energy balls
What's the basic recipe for date energy balls?
The principle is always the same: blend soft dates with seeds or nuts until you get a sticky dough that can be shaped into balls, with no cooking. The dates provide both the binding and the sweetness.
When should you eat these energy balls?
They work well as a snack before or after physical activity, or for an afternoon pick-me-up — their dense, sweet texture is satisfying in small amounts.
How do you make energy balls that don't crumble?
The dates need to be nice and soft (if not, soak them for 10 minutes in warm water) and the mixture sufficiently sticky before shaping — press firmly between your palms rather than rolling gently.
How long do these energy balls keep?
A week in the fridge in an airtight container, or several months in the freezer — in that case, they're best eaten straight from the cold, with no need to thaw.
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