Cashew and hazelnut energy balls with a dash of cinnamon

It’s that time of the year when things are getting busier before companies close but everybody gets more tired at the same time. Well, food is a great way to get some of that energy back, but you need something that’s healthy too. Whether you’re following a vegan diet or just want a tasty energy boost, these cashew and hazelnut energy balls with a dash of cinnamon are exactly what you need in your kitchen and lunch box.

ALSO READ: Vegan nut loaf: Go nuts with this plant-based bread recipe

Cashew and hazelnut energy balls suggestions

Nutrient-rich cashews are high in selenium, magnesium and zinc which help support your immune system. The nuts also have some important fats which will help with absorbing some vitamins. The recipe also includes almonds, which turns this recipe into a nut extravaganza. These balls keep very well in the fridge for a couple of weeks but we can’t guarantee that they will last that long, so prepare to make them as often as possible.

ALSO READ: Mushroom and quinoa burgers: A healthy plant-based lunch treat

Whether you follow a plant-based diet or not, these cashew and hazelnut energy balls with almonds and cinnamon will keep you going today.

Last updated on 31 October 2023

Cashew and hazelnut energy balls recipe

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Recipe by Ursula Lake Course: SnacksCuisine: VeganDifficulty: Easy

Servings

10

balls

Prep time

15

minutes

Cooling time

30

minutes

Total time

45

minutes

Ingredients

• 120 g 120 cashew butter (the Meridian brand is sugar, salt and palm oil free)

• 45 ml 45 maple syrup

• ¼ tsp ¼ vanilla essence

• 1-2 level tsp 1-2 sweet or regular cinnamon (2 teaspoons if you like it really cinnamony!)

• 60 g 60 ground almonds

• 100 g 100 finely chopped hazelnuts (keep 20 g to one side)

• 1 tsp 1 sweet cinnamon

Method

• Place the cashew butter, maple syrup and vanilla essence in a food processor and blend until creamy.
• Add in the ground almonds and cinnamon and mix in the food processor again.
• Add in the 80 g of chopped hazelnuts (leaving 20 g to one side) and either blend or stir them in. If you are blending, make sure you don’t process them for too long or you will lose the crunch of the nut in the mix. Aim for dough that is malleable and not too sticky. If the dough feels too sticky, gradually stir in a little more ground almond until it reaches a rough dough texture.
• Divide the dough into roughly ten evenly sized pieces and roll into balls in your hands and chill in the fridge for half an hour.
• After they have been chilled, roll them in your hands again to make them perfectly smooth.
• Mix the remaining hazelnuts with the teaspoon of sweet cinnamon and roll the balls in the mixture to roughly cover the surface.

Notes

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