BACK TO RECIPESReminiscent of everyone’s childhood favourite, these raspberry ruffle balls are packed with nutrition, low in sugar and will give you a slow release of energy to help keep you going.
- 150g frozen raspberries
- 70g pitted medjool dates (about 10 dates)
- 50g dessicated coconut
- 50 g White's organic jumbo oats
- 1/2 tsp vanilla extract
- 30g 70-85% cocoa chocolate
- pinch of sea salt
Melt the dark chocolate in a glass bowl over another bowl of hot water from your kettle.
Combine the raspberries, dates, coconut, oats, sea salt and vanilla in your food processor and blitz until well mixed.
With wet hands, divide the mixture into 10-12 portions and roll into balls.
Drizzle the dark chocolate over the top and pop into the fridge for 20-30 minutes to set a little.
These energy balls will keep for a week or so in your fridge.
