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Fig Energy Balls

  • July 8, 2016
  • By Carly Neave

These are a delicious variation on the Nut and Berry Quinoa squares I created for Spinneys Food magazine. Absolutely packed full of energy from nutritious nuts and seeds with sweet dried figs for divine chewiness!

It’s literally a case of mixing, rolling and popping in the fridge (and adding a little melted chocolate) – yummy treats don’t get much better than that!

Fig and Energy Balls

Photographs shot by Sukaina Rajabali

If you haven’t tried popped quinoa before, it’s time to start! It can form the perfect crunchy base for so many raw, healthy creations like flapjacks, energy balls and crispy treats. Next up I’ll be creating my own version of ‘chocolate cornflake cakes‘ which were an easy favourite as a kid.

Drizzled with rich dark chocolate, these fig energy balls are the ultimate combo of sweet and savoury. Pack them up and take them with you for a stress-free, on-the-go snack or even as fuel for pre-post workout.

Fig and Energy Balls

(YUM!)

Fig and Energy Balls

And if you want something to really get your teeth into, check out my nut and goji berry squares here. They’re just as tasty!

Nut and berry quinoa squares

Fig Energy Balls
 
Prep time
Cook time
Total time
 
Fig Energy Balls
Author:
Recipe type: Fig Energy Balls
Cuisine: Raw Treats
Serves: 18 Balls
Ingredients
  • 300g popped quinoa
  • 1 tbsp honey
  • 1 tsp extra virgin coconut oil
  • 12 Medjool dates, pitted and chopped
  • 2 tbsp nut butter - almond or cashew
  • 100g dried figs, chopped into small pieces
  • ⅓ cup each of: chia seeds, flaxseeds, sesame seeds and sunflower seeds.
  • Pinch of rock salt
  • 25g unsweetened desiccated coconut
  • 1 tsp Cinnamon
  • 75g 85% dark chocolate, broken
Instructions
  1. Add the dates, coconut oil and nut butter to a blender and blitz until smooth.
  2. Place a pan over a low heat, add the date mixture and heat slowly, stirring constantly, for 2 minutes until the mixture starts to soften and then place in a bowl.
  3. Place all the seeds in a blender and pulse for 2-3 seconds so the seeds have been broken up.
  4. Add the seeds and all remaining ingredients to the bowl (except chocolate) and mix well, stirring until everything is combined.
  5. Transfer to the fridge whilst you melt the chocolate.
  6. Add the chocolate to a heat-proof bowl and set over a pan of simmering water until the chocolate has melted.
  7. Once melted, remove the bowl from the fridge and start to roll the mixture into balls, squeezing them together to make sure everything is compressed.
  8. Drizzle the chocolate over the top then chill in the fridge for 60 minutes, until the chocolate has set.
  9. Serve and enjoy!

 

By Carly Neave, July 8, 2016 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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