It was only the week after Christmas that the Creme Eggs were back, eyeing us up at the checkout. Now, with Easter just a week away we’re surrounded by an array of seasonal treats that can be hard to resist. Here’s my recipe for “hot cross bun” energy balls to satisfy your cravings for sweetness. All the flavour, with no refined carbs, and a ton of nutrients in a mouthful.
Makes 10-12 • Total time 15 minutes
Ingredients
- 75g cashew nuts
- 25g rolled oats
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- 100g pitted dates
- 75g mixed dried fruit with candied peel
- juice of half an orange
- 1/2 tsp vanilla extract
- pinch of sea salt
- 2 tbsp desiccated coconut
1
Put the cashews, rolled oats, and spices into a food processor and blitz until fine. Be careful not to overdo it or you’ll end up with cashew butter!
2
Add the dates, dried fruit, orange juice, and blitz into a sticky dough. Pushing any mixture that sticks to the sides of the processor down with a spatula, to ensure an even mixture.
3
Sprinkle the desiccated coconut onto a dinner plate. Use a tbsp measure to scoop out the sticky mixture and roll it into balls between your palms. Gently roll each ball in the coconut until nicely coated. If you’re not keen on coconut, ground almonds make a good alternative.
Chill to firm up, and keep in an airtight container, in the fridge for up to 5 days.
