As we all get used to the shifts of fall, may that be school life, work life, new baby life or general shift of the seasons, we can feel our energy rising and falling. With these Fig Coconut Cashew or Oatmeal Chocolate Galactagogue energy balls, you can guarantee that your body will feel more energized and nourished.
Whenever I start thinking of a recipe, I consider not only the nutritional value of the product but how practical it would be for someone else to re-make my recipes at home. There is nothing worse than finding a recipe that you really enjoy to find out that you may not have all the equipment or ingredients needed to fulfill your dreams of eating that product all the time. One of the biggest issues I find around many of the recipes for energy balls is that they call for a food processor. Although I own one, I decided to create a step-by-step recipe and directions without the use of my processor to make this recipe user-friendly. If you have a food processor, you can throw all ingredients into the food processor and let it do it’s magic of course.
Another issue a lot of us face when we follow a recipe is batch sizes. Sometimes you end up with way more than you thought and they might go to waste. The greatest thing about energy balls is that you can make them as big or little as you would like and they have a long shelf life.
In my recipe for Energy Balls Two ways, I create a base recipe that I then divide into half and mix into two different flavours. If you’ve met me, you know I am addicted to dried fruit dipped in any nut butter, so I decided to make Fig Coconut Cashew energy balls as well as an Oatmeal Chocolate Galactagogue energy ball that is full of lactation support. Fun to make and nutritious for not only for the breast feeders but the whole family, these energy balls are some of my new favourites.. And barely lasted through today.
Energy Balls Two Ways.
Ingredients for the Base:
1 tbsp coconut oil
¼ cup cashew butter (can exchange for other butters)
¼ cup dates
¼ cup raisins
¼ cup pumpkin seeds
1/8 cup flax seeds
¼ cup shredded coconut
¼ cup chopped cashews
Mix coconut oil and cashews butter together until you can no longer see coconut oil chunks. Chop dates and raisins until they are very fine and almost develop a paste—try pressing them into your cutting board and chop. Stir in remaining ingredients until combined.
Divide the base into two bowls.
Fig Coconut Cashew Energy Balls:
To the base, add in:
¼ cup finely chopped figs
dash cinnamon, dash cardamom (if desired)
Mix all ingredients together. Press dough into teaspoon sized balls in the palm of your hand, refrigerate to harden. The coconut oil will hold them together once it is cooler than room temperature.
Oatmeal Chocolate Galactagogue Energy Balls:
To the base, add in:
1/8 cup chopped chocolate chips
1 tsp cocoa powder
1 tsp brewers yeast
¼ cup rolled oats
1 tbsp honey
Mix all ingredients together. Press dough into teaspoon sized balls in the palm of your hand. Put balls into the freezer—This is an important step to help the chocolate glaze harden against your energy balls.
Optional Chocolate Glaze:
2 tbsp cocoa powder
2 tbsp coconut oil
2 tsp honey
Whisk all ingredients into a bowl over low heat. Once the coconut oil is melted and combined with the honey, take away from heat and place cold energy balls into the bowl. Using a spoon, gently toss the energy balls around in the glaze. You will see the coconut oil begin to harden against the cold energy balls. Take the energy balls out of the bowl and place onto plate so they don’t stick together.
Try them today! Switch around some of the butters, nuts, or dried fruits to create new flavours. Energy balls are incredibly forgiving and with a little experimenting, you could end up making a new favourite on-the-go snack.
With Love, From Ficus.
Ficus Holistic Doula Services