maca energy balls in a bowl
These delicious crunchy cacao and maca energy balls that Rhi Hepple, our naturopathic nutritionist, made for Hannah’s yoga retreat last weekend went down a treat with the yogis. So we persuaded her to share the recipe.
The energy balls contain maca root powder which is a wonderful adaptogenic tonic that supports our adrenals and is very restorative when stressed. They’re dairy free, gluten free, soya free and refined sugar free. Plus they contain chia seeds which give a nice crunch; chia is a good source of omega 3 and is also one of the few plants that is a complete protein. The sweetness comes from the dates and goji berries and there’s an intense dark chocolate hit. If you want a softer chocolate flavour or you want to make them for children you could use more carob and less cacao or even only use carob, replacing the cacao quantities.
MAKES 9-12 energy balls

They keep in the fridge in an air-tight container for about a week, if you’re not tempted to eat them all at once!

15 piIngredients for energy ballstted dates60g raw cacao powder
30g carob
20g maca root powder
1tsp vanilla extract
25g goji berries
4tbsp coconut oil
1/2-1tbsp chia seeds depending on how crunchy you want them

Soak the dates in hot water for 5 minutes to soften.
Line a baking tray with baking parchment.
Blend all the ingredients in a food processor.
Roll small amounts into bite-sized balls and place on the baking tray.
Put them in the fridge for about 30-60 minutes to harden and then you can transfer them to an air-tight container.

Why not give yourself and the family a de-stressing boost this weekend!