by Shlomit Singer-Shamir
This recipe was created about a year ago after lots of experiments to make the perfect power ball that was also healthy and tasty. The rolled oats supply a good amount of fibre and the tahini contains iron and calcium. The cranberries add some natural sweetness and the goji berries a bit of sour kick. The only disadvantage of these magical little balls is the fact that they are utterly addictive!
Makes about 45 balls of 25g each.
- 360g gluten-free rolled oats (you can also use regular rolled oats)
- 25g goji berries
- 25g of cranberries (you can substitute the goji and cranberries with any other dried berries or dried fruit of your choice)
- 2/3 cup grated roasted almonds with the skin on (or other nuts of your choice)
- 300g dark chocolate (75% + cocoa)
- 4 large spoons (80g) peanut butter of your choice (I use unsweetened and organic)
- 4 large spoons (80g) date syrup
- 2/3 cups white tahini (160g) – if you love tahini you can add up to 50g extra
- 4 big spoons (60g) melted coconut oil (I prefer odourless and organic)
- 2-3 drops of high-quality almond extract
- Shredded coconut – for the topping
- Melt the dark chocolate and coconut oil by placing them in a bowl suspended on top of another bowl of boiled water and stir well until completely melted.
- Soak the goji berries and cranberries in boiled water for few minutes and then remove from the water.
- Add all the ingredients together in a large bowl and mix them thoroughly with a wooden spoon.
- Let the mixture cool down for about 30-40 mins (you can place it in the fridge for about 20 mins)
- When properly cooled, roll into smallish balls using your hands and then dip each ball into shredded coconut (or any other topping you love).
- It’s important to let the mixture cool down properly so the oats can soften a bit, which helps the balls to retain their shape.
- Roasting the almonds adds extra flavour and helps to keep the balls fresh for longer.
- Keep them in the freezer and take them out about an hour before eating – they taste best at room temperature
- Try not to eat them all at once (like we did in the EkhartYoga office!)
About the author
From a young age, movement and nutrition have been a big part of Shlomit’s life, and she became a vegan seven years ago. She practised Ashtanga yoga for around 18 years, before undertaking a kids’ teacher training (25hrs) and qualifying as a yoga teacher in Amsterdam (200RYT). Recently her passions combined and she now creates recipes for a vegan restaurant in Haarlem (The Netherlands), sells home-baked pastries on request for special events, and teaches yoga.