Sticky toffee energy balls
I can’t express how good these energy balls are. They’re more like cake pops than anything. Honestly, please make them. They’re the perfect snack to prep for the week.
Recipe, makes 6-8
10 pitted dates - I used Zamli, but soft Medjool dates will also work
1 1/2 cup milk (or just do it to eye - you should have a cake batter texture when it’s blended)
1 heaped cup oats
45g whey protein powder (I used vanilla)
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
Optional: 1 tbsp brown sugar/ coconut sugar (this is more for colour than taste)
Pinch of salt
1 large tbsp cream cheese or yogurt - don’t add this to the batter
TO COAT
150g chocolate - I used a mix of milk and dark
Method
Add everything for the cake pops to a blender - you may want to just add a cup of milk to start, and add more if it struggles to blend.
Blend everything until smooth, then transfer to a microwave safe bowl (you want the batter to only fill the bowl by half, so make sure the bowl you’re using is big enough).
Microwave for 3-4 minutes, or until the cake has risen, and there are no bits left uncooked.
Once done, leave on the side to cool.
Once the cake has cooled, rip it apart with a fork, and continue until you have the texture of breadcrumbs.
Add 1 tbsp yogurt or cream cheese, then mix through well, and incorporate the cake together with your hands - it should start to form a crumbly dough - if it’s too crumbly, add another tsp of cream cheese or yogurt (this should help it come together).
Once you’ve got a dough that has come together, put it onto a clean work surface, and make it into a rectangular cuboid shape.
Cut this into 6-8 pieces, then press and roll each one in the palm of your hands, until you have uniform spheres.
Set your cake pops aside, then melt your chocolate in a large bowl.
Line a baking tray whilst you wait for your chocolate to melt - make sure it’s big enough to fit all the cake pops on, with space between them.
Add your cake pops one by one to the chocolate, making sure they’re coated fully, then remove from the chocolate with a fork, to drain off the excess.
Place on your lined baking tray one by one, and repeat with all your cake pops.
If you run out of chocolate, just melt some more in a different bowl - don’t use the same one, as there may be crumbs.
Sprinkle some Maldon sea salt over your cake pops if you’d like, then leave to set in the fridge for at least 30 mins, or overnight.
Transfer to a bowl, or a container, and keep in the fridge for up to 1 week.
Notes + Variations:
Use milk, dark or white chocolate to coat these.
