RECIPE: Maca Cacao Energy Balls & Homemade Nakd Bars

Welcome to the ridiculously simple world of homemade snacks. I say ridiculously because at times I wonder how on earth the versions of these you see in shops can be quite so expensive but then I sigh, decide I’m hungry and buy them anyway. See even I cannot be completely prepared at all times!

Right on with it. The following two recipes follow the same theme and can be altered and played with to your personal preference. I would suggest batch preparation as I dislike washing my food processor too often (sheer laziness) and as they freeze really well they’re super easy to grab and go as you need.

Maca Cacao Energy Balls                              Makes about 20 portions

  • 1 cup cashews
  • 1/2  cup pecans or walnuts
  • 1/2 cup chopped hazelnuts, desiccated coconut or anything you choose
  • 1 cup pitted medjool dates, chopped (other soft eating dates will work too but you may need a couple more) 
  • ¼ -⅓  cup raw cacao powder (depending on how chocolatey you like it)
  •  1 1/2 tsp organic Maca powder
  1. Soak the cashews overnight in a bowl of filtered water with a tablespoon of apple cider vinegar or the juice of half a lemon
  2. Drain & rinse the cashews then add to a blender and grind to a paste
  3. Add the rest of the ingredients except the chopped hazelnuts and blend to a sticky mix
  4. Use a teaspoon to scoop out the mix and roll into balls (slightly damp hands can help here).
  5. Roll in the chopped hazelnuts, pop in the fridge to firm up for at least 30 mins or straight into the freezer.
  6. They will keep for 2 weeks in the fridge or a couple of months in the freezer (honestly they’ve never lasted long enough for me to test this properly!).

 

Homemade Nakd Bars                    Makes about 12 servings

  • 1 ½  cups of medjool dates or other soft eating dates *
  • 1 ½  cups cashew nuts
  • 2 tbsp raw cacao powder
  • 2 tsp vanilla/orange/mint extract
  1. Place all ingredients in a food processor and blend to a sticky paste.
  2. Line a square container with cling film and press the mixture in. Chill in the fridge for 30 minutes then take it out and cut it into whatever shape takes your fancy.
  3. Wrap them individually and store in a container in the fridge for 3 weeks or freeze for 2 months.

* you can substitute half of the dates for other fruits like dried figs or raisins with different extracts such as almond and coconut for more adventurous flavours. Or mix through cacao nibs once processed for a bit of texture.

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