The 'power-ball,' or 'energy ball' is something that has come sweeping in with the raw, vegan, plant-based and even paleo nutrition palettes - so it is definitely here to stay. Although it may seem samey to see your classic trail mix type ingredients processed together and rolled into balls as some new kind of healthy (albeit dense) doughnut, this food combination and shape really packs a punch when it comes to nutrient density, giving you the energy you need to make it through the afternoon until yoga, or just afterwards until dinner time.

Let's face it. It's essentially a bar just in ball form which means you can create your own energy bars without spending money on the plastic packaging, AND, you'll have way more of them for much less cost. 

Since I started making these, I find it almost offensive to buy energy bars/balls in the shop. When looking at the ingredients, most of them are date, oat or sunflower seed-based, which are fine for flavour, but it's obvious that these are relatively cheap ingredients that make up the bulk of a very expensive product. If you're paying £1 or more on a bar/ball, it better be full of expensive nuts, superfood powder, and hemp seeds to justify the cost. Otherwise, don't be fooled. Make your own!

Especially as these remain popular, just beware of those that look like a superfood bar with seemingly plant-based branding for a reasonable price. If they contain whey protein, hydrogenated oils, or sneaky bovine (cow) collagen or gelatin, these are an instant 'no.' The whole point of conscious eating is to recognise that so much of commercial food production comes from filler - much of which is a by-product of the meat and dairy industry which we KNOW is writhing with disgusting counts of inhumane cruelty towards animals. But, that's why you're here - to find wholesome vegan foods that enhance our connection with nature and the bounty of whole plant foods.

Personally, there have been many times when I've been glad to have some energy balls in the house when that 'snack attack' feeling comes upon me after hours of brain work (again, it prevents the mindless habit of reaching for something less than ideal out in the shop somewhere). Nuts, seeds, and oil provide the fat content to keep the brain happy, bring satiety, and mediate the digestion of the natural sugars in dried fruits.

Healthy fats from whole plant foods are easier to assimilate than animal fats and will help the body absorb the fat-soluble vitamins A, D and E. In healthy moderation, we need fats to function optimally, however, if your diet includes a lot of fatty foods (even the healthy ones), you may find that some of the energy ball recipes are quite heavy for regular consumption.

However, stay positive because there are so many ways to adapt these recipes, even sprouting nuts and seeds to make more activated variations! If you have special dietary needs, let me know what you're looking for and I can offer some creative new options.

This recipe is partially based on the Pina Colada bites from Em at thisrawsomeveganlife and their aptly named Rawsome Vegan Baking book.

For a softer consistency, I sometimes soak the dried pineapple to reduce some of the sweetness and add a bit more moisture. Although the addition of the water from soaking will shorten the shelf-life if kept out of the fridge (they can be omitted), this is usually not an issue if stored in the fridge or eaten within a week.

Tropical Enegy Balls with Goji Berries

(makes 8-10 balls)

Ingredients:

• 1/2 cup (66g) sunflower seeds
• 1/2 cup (43g) coconut shreds
• 1/2 cup (75g) dried pineapple
• 1/4 cup (47g) dried apricots
• 1/4 cup (28g) goji berries
• pinch salt
• 1 tsp or 1/2 organic unwaxed lemon rind (zest)
• 1-2 tablespoons (15- 30ml) melted coconut oil as needed

Place everything but the coconut oil in the food processor and process to create a crumb-like consistency. Add the coconut oil slowly until the mixture starts to stick together when pinched between the fingers. Take out in small handfuls, roll into balls and enjoy! Keep these in an airtight container, in a cool dry place for up to a week.