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Energy Balls

February 12, 2018

I had quite a few messages on my Salt Journal Instagram account (@thesaltjournal) after I put a post up of some energy balls that Laura and I made. So I thought I would make it simple and put the recipes on here for easier access.

  

 

Ultimately, energy balls are super easy to make- as soon as you know the textures and tastes that make them taste good and stick together you’re onto a winner and you can adapt any recipe to suit your own preferences or just head to your dry foods cupboard and throw together a concoction that will work. (Which is a great way for reducing waste food).

 

 

 

We made three different types, just for some variation. I will list them below so you can see them.

You can blitz everything together in a food processor but if like us you can’t be bothered with the clean up just use one large mixing bowl and a wooden spoon. Jobs a good’un. 

 

 

 

 

 

 

It’s also worth noting that honey can be interchanged for dates, blitzed in a food processor to make a caramel like yumminess for a vegan version.

 

I will be using cups as measurements purely because you can just use one cup (sticky ingredients last) to measure everything out. It doesn't really matter which size cup you use as long as you use the same cup for all the ingredients. It’s not a precise science, if it’s too goopy at the end add more dry ingredients and if its too dry add more goop. 

 

 

Chai vanilla latte balls.

 

Ingredients.

 

1/3 cup nut butter (this can be peanut, almond, mixed seed, anything you like. We used Almond Butter)

1 tbsp ground coffee 

1 cup ground almonds 

1 tsp vanilla bean extract

1/4 cup chopped hazelnuts

1/4 cup honey (or a generous handful of dates whizzed up in the food processor)

 

Add all the ingredients into one bowl and mix together, folding and jabbing downwards with a wooden spoon works best. Then when its mostly combined get your hands in there to squeeze and mix it thoroughly. When it’s well mixed get a small handful and squash into a ball, squeeze between hands until nicely formed and set aside. Carry on until you've used all the mixture up. 

We usually pop them on some greaseproof paper on a tray or dish in the fridge to firm them up before putting them in a kilner jar in.

 

Store in the fridge.

 

 

Oat + Choc chip balls

 

Ingredients. 

 

1 cup oats (Dry, rolled. Porridge oats are perfect)

 

1/2 cup almond butter

1/3 cup honey (or whizzed up dates)

1/4 cup ground almond

1/2 cup choc chips (any will work- choose your favourite, milk, dark, sugar free, dairy free etc)

 

Add all the ingredients into one bowl and mix together, folding and jabbing downwards with a wooden spoon works best. Then when its mostly combined get your hands in there to squeeze and mix it thoroughly. When it’s well mixed get a small handful and squash into a ball, squeeze between hands until nicely formed and set aside. Carry on until you've used all the mixture up. 

We usually pop them on some greaseproof paper on a tray or dish in the fridge to firm them up before putting them in a kilner jar in.

 

Store in the fridge.

 

 

 Peanut butter, cacao and coconut balls

 

Ingredients.

 

1 cup oats (Dry, rolled. Porridge oats are perfect)

1 tbsp chia seeds (optional, you can also use flax seed or go without either)

1/2 cup coconut flakes 

1/2 cup ground almond 

1 tsp vanilla bean extract

1/4 cup cacao powder (Aldi do a great one by Functional Foods, see photo below)

1/2 cup Peanut butter

1/3 cup honey or blitzed dates

 

Add all the ingredients into one bowl and mix together, folding and jabbing downwards with a wooden spoon works best. Then when its mostly combined get your hands in there to squeeze and mix it thoroughly. When it’s well mixed get a small handful and squash into a ball, squeeze between hands until nicely formed and set aside. Carry on until you've used all the mixture up. 

We usually pop them on some greaseproof paper on a tray or dish in the fridge to firm them up before putting them in a kilner jar in.

 

Store in the fridge.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have fun and experiment with different combinations! Cashew nuts put through a food processor also make a great wet ingredient. 

Another favourite that I don't use a recipe for is peanut and pistachio chocolate bites, just by putting peanuts and pistachios in a food processor and when that’s combined adding a little maple syrup and mixing again. Roll into balls on a greaseproofed tray and cover in melted sugar free vegan chocolate, sprinkle with a little rock salt and put in the fridge. The combination of rich centre, crunchy chocolate casing and the salt is heavenly.

 

 

 

 

 

 

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