Berry Burst Energy Balls

During the heatwave this Summer, it was way too hot to bake anything in the oven, but the tins were empty of yummy treats (something which is akin to a sin in this house; farmhouses can’t function without baking!), and so entered these delicious balls of summer berry filled goodness!

Berry Burst Energy Balls Recipe

The only special equipment you’ll need for this recipe is a food processor, and some gloves, things can get a bit sticky!

Makes about 10 balls.

Ingredients:

  • 200g desiccated coconut
  • 70g dates
  • 35g sultanas
  • 100g dried cranberries (I use these ones, which are sweetened with pineapple juice)
  • 1 tbsp freeze dried strawberry powder
  • 1 tbsp freeze dried raspberry powder
  • About 30g chocolate to top them with- milk, dark or white, the choice is yours!

Method:

  1. Weigh out the desiccated coconut and pour it into the food processor.
  2. Turn the food processor on full power and whiz the coconut for about 5 minutes, or until it turns into very fine, wet crumbs which can be clumped together.
  3. While the coconut is being processed, weigh out the other ingredients into a bowl and pour boiling water over them until they are almost covered.
  4. Once the coconut has broken down, pour all the other ingredients into the food processor, keeping back a bit of the water, and blend on full power until everything has broken down and stuck together to form a very thick paste. If needed, add some of the spare water, 1 tbsp at a time, until the mixture sticks together easily.
  5. Time to put those gloves on! Roll the mixture into balls, about the size of a heaped tablespoon.
  6. If the balls are a bit squishy, pop them in the fridge to firm up a bit while you melt the chocolate. You can melt it in a glass bowl over a pan of simmering water, or in a microwave set on medium low, in 30 second bursts (to ensure it doesn’t burn!).
  7. Remove the balls from the fridge and spoon the melted chocolate over them (you can sprinkle toppings on as well if you like, I add a pinch of freeze dried raspberry pieces or some desiccated coconut).
  8. And that’s it! Leave them to set at room temperature, or in the fridge, depending on how impatient you are, or if you really can’t resist them, eat them while the chocolate is still melted- messy but completely worth it!

They should keep, in a sealed container, for up to a week at room temperature, or keep them in the fridge if you prefer them a bit firmer.

I hope you enjoy this recipe as much as we all do here, let me know if you try it out! I’ve been experimenting with some different flavour combinations but these are the favourites so far; I’ll let you know when the others are perfected… watch this space!

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