Wherever you look, you see pictures of and recipes for bliss balls, energy balls, raw balls, raw bites etc. etc. There are so many names for (sort of) the same thing I feel utterly lost in what to use. In fact, there’s a quite lovely saying in Swedish that goes “Kärt barn har många namn”, which unfortunately lacks an English counterpart. However, it could be translated along the lines of “a highly loved child will have many different names”. It means that loving parents often have many nicknames for their beloved children, so whenever the expression is used, it’s supposed to show that there are various labels for the same (popular and well liked) thing. Given the first sentence, I think you know where I’m getting with this. There are many names for the energy-packed, naturally sweetened balls we see a lot of – and I’m not sure I know a) what I prefer calling them and b) if there’s any sort of difference between the names. Regardless, here’s another snack ball (oh boy, another name) – flavored in the spirit of Christmas and almost dangerously delicious.
Thin gingersnaps are among our favorite cookies to have on hand this time of year. This recipe combines the holiday-centric spices of those with all the great properties of energy balls (ok, I think that’s the name I’ll settle for). They’re plant based, they’re easy to make, they last for a long time in the freezer, they pack a good chunk of both protein and good fats, they’re perfect on the go, they’ll hold you over in times of severe hanger, they’re easy to bring… ok ok, that’s enough. A description fit for a tv-commercial later, we’ve arrived at the actual recipe. They’re great. Even as a part of your sweets spread on Christmas. Oh, just one more thing: in Sweden, we say that gingersnaps make you kind. Considering how many Mike has had so far this holiday season, I’m in for an amazing 2019. We’ll see if these balls possess the same properties, but I’m leaning towards yes. Go make them!
För recept på svenska, klicka här: Energibollar med smak av pepparkaka
Makes 35 balls
85 g (2 dl) raw walnuts
185 g (5 dl) rolled oats
55 g (1 dl) toasted hazelnuts, skins removed
1 tbsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp whole cardamom
1/2 tsp ground cloves
Pinch of salt
5 tbsp coconut oil, melted
180 g (approx. 15-20) pitted dates
1 tbsp maple syrup (or ljus sirap)
For rolling: finely chopped raw almonds, cinnamon, blueberry powder, cacao, shredded coconut… options are endless!
- Place walnuts and hazelnuts in a food processor and pulse until it resembles a coarse meal. Don’t go too far – stop when some crunchy bits remain. Place in a large bowl and set aside.
- Pulse 3 dl oats in the same food processor until almost flour-like. Add to the bowl, and add in remaining 2 dl rolled oats as well.
- Using a mortar and pestle, grind cardamom and cloves. Then, add all the spices, including salt, to the bowl and stir around.
- Place dates, coconut oil and syrup in the food processor and pulse until a paste has formed. Scoop the paste up, and add to the bowl. Using either a spoon or your hands, work the dry ingredients and the paste together. Make sure you mix very well. If the mixture feels a bit dry and the balls aren’t sticking together, add water a little bit at a time until you end up with the right consistency.
- Scoop up a tablespoon at a time, and roll into a ball. Roll in e.g. finely chopped almonds (see list above), and store in the fridge for up to a week or the freezer for at least 2-3 months. They thaw quickly.