
Tasty energy balls:
date, cocoa & pumpkin seed
By: Jamie Oliver
SERVES 12 COOKS IN 25 MINUTES DIFFICULTY: NOT TOO TRICKY
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Ingredients
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70 g pumpkin seeds
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20 g puffed brown rice or puffed quinoa
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50 g whole almonds
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80 g Medjool dates
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1 cm piece of fresh turmeric or ½ teaspoon ground turmeric
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½ teaspoon ground cinnamon
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1 heaped teaspoon quality cocoa powder
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1 teaspoon vanilla extract
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½ tablespoon manuka honey
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1 orange
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Method
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Blitz 40g of the pumpkin seeds into a fine dust in a food processor, then decant onto a plate.
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Place the remaining pumpkin seeds and the puffed rice or quinoa in the processor with the almonds and dates (destone first), then blitz until finely chopped.
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Peel and finely grate in the turmeric, if using fresh, or add the ground turmeric, along with the cinnamon, cocoa powder and a pinch of sea salt.
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Blitz again until finely ground, then add the vanilla, honey and half the orange juice.
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Blitz for another 1 to 2 minutes, stopping to scrape down the sides a couple of times, and adding an extra squeeze of orange juice to bind, only if needed – it takes a while for the mixture to come together, so be patient and let the processor work its magic.
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With wet hands, divide into 24 and roll into balls, dropping them into the pumpkin seed dust as you go.
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Shake to coat, storing them in the excess dust until needed. They’ll keep happily for up to 2 weeks in an airtight container.
Tips
Medjool dates have the double benefit of being high in both fibre and chloride, a nutrient that helps our digestion, and we get a hit of copper from the pumpkin seeds.

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