Mulvarra House | Workshop and Retreat Centre St Mullins

ginger energy snack

Ingredients

  • 125 gr cashews 
  • handful of pumpkin seeds
  • 1 tbsp chia seedS
  • 200 gr dates (you can soak them in hot water for a few minutes to soften them a bit)
  • juice of 1 lime
  • 3 tsp ground ginger

METHOD

I found this recipe online a good while back and I made it so many times, changing the ingredients with what I have on hand or with what I feel like, that I forgot where I found it originally…

You need a food processor for this.

Makes about 16 balls
Vegetarian and vegan

  • In a food processor, blend the cashews, pumpkin and chia seeds.
  • Add the dates with the lime juice and ginger until it all becomes sticky.
  • If it’s a bit too dry or crumbly, add a bit of water and blitz again.
  • Scoop some of the mix into your hand and roll it into a ball.
  • Repeat this until the mixture has been used up.
  • You can either put them in the freezer for half an hour to an hour so they set quickly and then move to the fridge or simply leave in the fridge for a couple of hours before they’re ready to eat.
  • Store in the fridge.

Ingredients

  • 125 gr cashews 
  • handful of pumpkin seeds
  • 1 tbsp chia seedS
  • 200 gr dates (you can soak them in hot water for a few minutes to soften them a bit)
  • juice of 1 lime
  • 3 tsp ground ginger

METHOD

I found this recipe online a good while back and I made it so many times, changing the ingredients with what I have on hand or with what I feel like, that I forgot where I found it originally…

You need a food processor for this.

Makes about 16 balls
Vegetarian and vegan

  • In a food processor, blend the cashews, pumpkin and chia seeds.
  • Add the dates with the lime juice and ginger until it all becomes sticky.
  • If it’s a bit too dry or crumbly, add a bit of water and blitz again.
  • Scoop some of the mix into your hand and roll it into a ball.
  • Repeat this until the mixture has been used up.
  • You can either put them in the freezer for half an hour to an hour so they set quickly and then move to the fridge or simply leave in the fridge for a couple of hours before they’re ready to eat.
  • Store in the fridge.