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Student's Go Vegan Cookbook, Carole Raymond

A very healthy, wonderful snack food. We keep a batch in the fridge for random snacking and take them on hikes and bike trips. Or you can have a few for dessert after any meal.


350 ml 1 & 1/2 c. dates, pitted (I use 18-20 medjool dates)
350 ml1 & 1/2 c. toasted walnuts
5 ml1 tsp. vanilla extract
30 ml2 T. unsweetened cocoa powder (optional)
about 1/2 c. unsweetened, finely shredded coconut (optional)


Soak the pitted dates in 1/4 c. hot water for about 10 minutes. Drain well. In a food processor, grind the toasted nuts into small pieces, until they're almost a powder. Add the dates, vanilla, and cocoa powder if using. Puree well; the mixture will look like thick cookie dough.

Scrape the dough into a medium bowl. Roll pieces into 1/2 inch balls with the palms of your hands. Put the coconut in a shallow cup and roll the balls in the coconut to coat. Store in a covered container in the refrigerator.

Major Ingredients: