Tue, 21 January 2025
Chocolate Protein Energy Balls
Makes: 15 balls
INGREDIENTS:
• 200g dates
• 65-75g whole peanut butter
• 75g rolled oats
• 30-40g 70% dark chocolate (chopped up for mixture)
• 15-20g mixed milled seeds
• 1g sea salt
•5g vanilla extract
• 10g cacao / cocoa / chocolate protein powder
• 100-120g 70% dark chocolate
• Irish sea salt for sprinkling
• 50-75mls hot water
METHOD:
1. Soak the dates in the hot water (just off the boil) until soft (approximately 10-15 minutes)
2. Drain dates, reserving the soaking liquid
3. Blend the dates & about half the water until smooth in a food processor
4. Chop up the dark chocolate and add in to mixture in the food processor.
5. Mix in the peanut butter, oats, milled seeds, salt, vanilla and cocoa/cacao/ chocolate protein powder. Blitz until well combined and very smooth. Go for a few minutes.
6. Stop, have a taste and check the texture. If mixture is too dry, add more reserved date liquid at a time. (I usually use it all, sometimes even a bit more, this is the key to the texture)
7. Roll into 15 evenly sized balls
8. Melt the dark chocolate for coating.
9. Dip or roll balls in melted chocolate
10. Sprinkle with sea salt
11. Refrigerate until set (about 1 hour)
PRO TIPS:
• Each ball should weigh approximately 25-30g before coating. I have purposefully kept this recipe a bit “open” as the brand or type of each product really does have an impact on this recipe. So, you will have to taste as go and add water gradually, so they are not too dry.
• Keep the mixture cool while rolling to prevent sticking
• If mixture becomes too sticky, refrigerate for 15 minutes before rolling
•Dampen your hands a little before rolling. Roll onto parchment paper.
• Use room temperature peanut butter- the good stuff
• Use high-quality dark chocolate for coating (the one in the red packaging (200g) from Lidl or maybe Aldi but I think Lidl is EXCELLENT.
STORAGE:
• Keep refrigerated for up to 1 week
• Can be frozen for up to 3 months
• Best served slightly chilled
Flapjacks
Ingredients
* 450 g porridge
* 250g butter
* 250 g brown sugar
* 2 tsp vanilla
* ½ tsp sea salt
* Optional:50g - 75g milled seeds Milled seeds and berry mix (own brand or Good4U range), or a handful of sesame seeds, pumpkin seeds, sunflower seeds
Method
* Preheat the oven to 180?. Line the tin with parchment paper.
* Melt the butter and sugar in a saucepan. Pour in the vanilla and sprinkle in the sea salt.
* When the butter and sugar are melted stir in the oats. Combine well.
* Pour into the lined tin and press down well. Really well.
* Bake for 25 minutes. Cool in the tin for at least another 30 minutes to an hour, then remove to a wire tray. Peel off the parchment paper.
* Melt the chocolate and drizzle over the top.
* Cut into crunchy squares. Freeze or store in an airtight container.
Mon, 20 January 2025
Chef: Conor Spacey
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Thu, 16 January 2025
Chef: Gareth Mullins
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