Energy balls

In recent years these “Energy Balls” or “Bliss Balls” have become really a new trend and an alternative for those sugary treats or chocolates. Everyone makes their own version of the energy balls but I like to make extra healthy ones.

Now since we are talking about being healthy and pursuing a healthy lifestyle we have to talk about sugar, right? If you follow me on social media, you would know I hardly enjoy sweets and not quite often I make any, nevertheless I do like to eat something sweet once in a while.

I grew up in a home where everyone except me is a sweet tooth and believe me they do love their sweets. Every 15 days or a month my mum would make something sweet like a ladoo (chickpea or semolina balls) or a halwa or something or the other. She would be behind my life to eat at least one and I would loathe all of them. I wasn’t a difficult and fussy kid but getting me to eat anything sweet was a challenge. There was only one thing I used to enjoy and that was Til Ladoo (sesame balls) made with jaggery. To make it more healthy mum would add groundnuts and almonds.

I remember the first time I had energy ball, I instantly remembered my mother and her endless efforts of making those sesame balls. I have to say that memory was comforting, as once Sheila Graham said, “Food is the most primitive form of comfort.”

So do give this energy balls a try and I am sure you will love them.

Ingredients:

• 1 ½ cup walnuts
• ½ cup pistachio
• ¼ cup cashews
• ¼ cup  oats
• 1 tbsp chia seeds
• 1 cup desiccated coconut
• 3 tbsp ghee
• ¾  cup coconut sugar
• ¼  cup dates syrup or dates
• ¼ tsp each ginger, cinnamon and nutmeg powder
• 1 tsp vanilla powder or essence or extract
• A pinch of saffron
• ¼ tsp salt

Instructions:

Toast all the nuts and oats together. Add in the coconut and toast it on a low flame for just half minute.

In a food processor add all the ingredients and blitz it to a powder. Blitzed it till you can form a ball.

After forming enegry balls coat them in desiccated powdered coconut.

Store it in a airtight container upto 1 week.

Tip: You can replace the ghee to coconut oil to make it vegan.