No-bake energy balls
Small no-bake balls of banana, oats, dried apricot and hazelnut, bound with tahini and peanut butter.
Ingredients
- 2 ripe bananas
- 8 dried apricots
- 1 cup (200 ml) rolled oats
- 1 cup (200 ml) hazelnuts
- 4 tbsp (60 ml) tahini
- 2 tbsp (30 ml) peanut butter
- 2 tbsp (30 ml) date purée
- 2-3 drops alcohol-free almond flavouring
Method
- Chop the hazelnuts finely with a knife or in a food processor.
- If the dried apricots are firm, soak them in warm water for 10 minutes, drain and chop them small.
- Mash the bananas with a fork in a large bowl until smooth, then stir in the tahini, peanut butter, date purée and almond flavouring.
- Add the oats, hazelnuts and apricots and mix until the mixture holds together when pressed.
- Cover the bowl and chill the mixture for 30 minutes so it firms up and is easier to shape.
- With damp hands, roll the mixture into walnut-sized balls of about 25 g and set them on a tray.
- Keep the balls in a covered container in the fridge and eat them within 3 days.
Note: If the mixture sticks to your hands, work in 1-2 tbsp more oats.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.