Coconut almond date energy balls Raffaello style: The healthy and at least as good alternative to the “pralines” from Ferrero. Back then in the 1990s, when Raffaello came out, the meager pocket money was barely enough to afford them. Today I could – but I don’t want to anymore – at least not in the usual way.
Here I have a recipe for you, the result of which tastes at least as good as the original. The great thing: In contrast to Raffaello, they don’t only taste heavenly, but also consider the environmentally and animal-friendly vegan approach. But most of all: They are so good that I really have to pull myself together not to stuff all of them into myself right away.
By the way, these energy balls are also great for the time after giving birth. Maybe you have a friend or acquaintance who recently had a baby. She would be very happy about the delicious energy boost in between (I speak from experience).
No boring esoteric balls
To be honest, energy balls (or energy bites, power balls, bliss balls or … there are so many names for these delicacies) never really laughed at me before. I remember them as sticky “esoteric balls”. Kind of boring and yet too much cardamom and ginger. Lately, I have been laughing at delicious creations on Instagram that made me want to take a closer look at the topic. For example the colorful selection from Magda likes that, the tropical mango balls from Lauras Treat or the version with raspberries by Plantiful Heart. The lemon coconut energy balls by @betterbakedgoods or the carrot cake balls from @theblondebird.
Helpful kitchen tools
In addition, last year I finally treated myself and bought a strong blender with which I dared to make the paste for my bliss balls. As great as the blender is, I found it unsuitable for energy balls. It is quite large and therefore a lot of the paste gets lost on the walls and below the knife.
I also gifted myself with a new food processor. The old one was part of a kitchen machine and didn’t even manage to make hummus anymore. It, no matter if the energy balls or the hummus, works great with the new one! In this small device from Kitchenaid you can’t prepare that much, but this doesn’t matter. The energy balls are made quickly (and there are also larger food processors to buy). Now I do a new batch almost every week.
The perfect dates
In addition to the devices mentioned, after an eternity I pampered myself again with incredibly delicious dates and bought a 3 kg carton of dates at Dattelbär. You can read about how much I love these dates in my Moroccan avocado smoothie with almonds, dates and banana-post
Maybe, with my date supply, I’ll try one of the other energy ball versions listed above. Or, maybe you have a recipe that I should definitely try? Please let me know in the comments. Until then, I will continue to fill my stomach with these coconut almond dates bliss balls. I hope you like them at least as much as I do.
Coconut Almond Dates Bliss Balls Raffaello Style
Coconut almond date bliss balls Raffaello style: at least as good as the “pralines” of the 1990s. Plus they are vegan and healthy. Bingo!
- 75 g (2.6 oz or 1/2 cup) almonds
- 3 tbsp oats
- 1 tbsp hulled hemp seeds
- 5 tbsp shredded coconut (and a little more for the outside)
- ½ tbsp chia seeds
- 150 g (5.2 oz or 2/3 cup) dates, pitted
- 3 tbsp hot water
- 2 tbsp liquid coconut oil
- 1 pinch of salt
- Finely grind almonds, oats, hemp seeds, coconut, and chia seeds with the food Processor. The finer, the better.
- Then add the dates, water, oil, and salt. Mix until the consistency is like a thick paste. Since the mixture is quite sticky, it is helpful to let it cool down a bit in the refrigerator before you proceed.
- Take about a teaspoon of the paste and shape it into a ball.
- Then put some shredded coconut on a plate and roll each ball in it.
- Place the energy balls in the refrigerator for at least 30 minutes before serving. By the way, in the fridge, they stay fresh for a few days. I don't even store them in a box but instead on a small plate.
Almonds: I use whole blanched ones and sometimes even blanched and already ground almonds. I think it tastes also good with whole almonds with their peel still on them. Maybe the result will be just a touch less fine.
Amount Per Serving: Calories: 257Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 630mgCarbohydrates: 27gFiber: 6gSugar: 3gProtein: 8g
Did you try this recipe?
|I would love to see the result – and share it. So please do not forget to tag me on Instagram: @plantbased.redhead.cooks|
|Furthermore, I am also looking forward to your comment, no matter if you want to tell me how good it was, or if you have some suggestions or questions.|