Cashew-date energy balls
Makes: about 16
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Cashew-date energy balls
Makes: about 16
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
89Kcal
Fat
7gr
Saturates
3gr
Carbs
4gr
Sugars
3gr
Fibre
1gr
Protein
2gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp coconut oil
- 2 tbsp cashew butter (we like Meridian)
- 1 tbsp agave, maple syrup or honey
- ½ tsp ground cinnamon
- 100g cashew kernels
- 40g desiccated coconut
- 100g stoned dates
Step by step
Get ahead
The balls will keep in an airtight container in the fridge for 2 weeks, or the freezer for 2 months.
- Melt the coconut oil in a saucepan, remove from the heat and stir in the cashew butter, syrup and ground cinnamon until smooth.
- Grind the cashews in a mini food processor until finely chopped (some should turn into powder, but you still want a few chunks), tip into a bowl and stir in 25g coconut.
- Chop the dates in the processor then add the coconut oil mixture and whiz to a paste. Stir this into the nut mixture in the bowl.
- Scatter the rest of the coconut on a large plate. Taking 1 tablespoon of the cashew-date paste at a time, roll into balls. You should get about 16. Roll in the desiccated coconut to coat and chill, covered, for about 1 hour or until firm.
Chef quote
You can vary the nuts and dried fruit in this recipe; Brazil nuts and apricots work well. Feel free to omit the desiccated coconut and roll the balls in extra chopped nuts instead. A few dark chocolate chips are a good addition.
