A craving for cheese, bread, potatoes & the pitter-patter of tiny feet...
March 9, 2016
Hazelnut Power Balls
May 21, 2014
There are so many combinations of nuts, seeds and butters you can use to create the most nutritious little snack balls. These Hazelnut Power Balls are the result of an experiment that turned out deliciously well!
I like to make a batch of snack 'balls' and then store them in the fridge and freezer for the fortnight ahead. If you have more people in your house, they may only last a week! I simply grab one to take with me for morning or afternoon tea for when I feel hungry and need a little snack. These little bites are made with local Uncle Joe's Hazelnut Spread which is similar to a nut butter in a way and is very moorish!
Hazelnuts are packed with mononunsaturated fatty acids which help to support a healthy heart, Vitamin E which is a powerful antioxidant and Vitamin B6 which helps to form the red blood cells that transport oxygen around our bodies. However, if you don't have Hazelnut spread, simply substitute it for any nut butter (i.e. peanut, almond or cashew butter) or tahini which is made from sunflower seeds.
These bites are packed with protein, healthy fats and antioxidants which means they are the perfect post-training snack when you can't have a meal relatively soon after training.
Hazelnut Power Balls
Makes 26 balls
1 cup almonds
1/2 cup mixed pumpkin seeds, sunflower seeds & flaxseeds
4 large Medjool dates, pips removed
3 Tbspn Uncle Joe's Hazelnut Spread
3 Tbspn pure maple syrup
In a high-powered food processor (or Nutribullet!), place the almonds and seeds and pulse until they are broken down to a crumbly texture.
Add the dates, hazelnut spread and maple syrup and process until everything is combined.
You may need to use a spoon to help mix everything together. Have a little taste of the mixture to see if it needs anything else added.
Take teaspoons of the mixture and roll into little balls. Place the balls into a container lined with baking paper for easy storage. I separate each layer with another piece of baking paper.
They will keep in a sealed container in the fridge for about a week or much longer in the freezer.