These energy balls may work as a snack, dessert or breakfast as they’re light and loaded with nutrients!

I’ve prepared them ahead of a long business trip – I always travel with a batch of homemade snacks as celiac disease + vegan diet can be challenging! You can either store them in the fridge or freeze them for months which is really practical.

I had them for breakfast this morning with a “double shot” : beetroot smoothie (coconut water-pineapple-green apple-beetroot) and chocolate smoothie (coconut water-banana-carob-maca)

Ingredients

1 cup dates

1/4 cup chia seeds

1 tbsp cacao powder or carob (I used carob)

2 tbsp virgin coconut oil

2 tbsp desiccated coconut

Method

1. Start by blending dates and coconut oil in a food processor.

2. Add the other ingredients and pulse once of twice

3. Roll into balls and dust with coconut then refrigerate!