Allergy-Friendly Energy Balls
As more children and adults develop allergies, it can be a bit tricky to pack healthy accommodating snacks for school and work. This energy ball recipe skips on the nuts and uses black beans as the main protein base. Black beans are not only rich in protein but also in iron and fibre – and you can’t taste them at all. There is a sweetness offered by both honey and dates, and binding power is amplified with the coconut oil. Cocoa and coconut flakes are your flavours and chopped chocolate (or dried cranberries) gives you texture.
- 400g can of black beans (well-rinsed)
- 2 tbsp honey
- 5 pitted dates
- 1 tbsp coconut oil
- ¼ cup of cocoa powder
- 1 ½ cup of rolled oats (quick or old fashioned)
- ½ cup unsweetened coconut flakes
- 1/3 cup chocolate (either chips or roughly chopped bakers chocolate)
- In a blender, Vitamix, or food processor blend black beans, honey, coconut oil, and cocoa together until smooth. When you feel it is well blended, blend it for 30 more seconds!
- Transfer black bean paste to a bowl and mix in rolled oats, coconut flakes, and chocolate until very well combined. Again, when you think it is well-mixed, mix it again!
- Roll into balls – either weigh them out or eyeball it. If you weigh them out, take the overall weight of the dough and divide by 30 to get the weight for each ball (roughly 20g). When rolling, the dough may crumble a bit so give it a squeeze (like dry play dough) and gently roll between your two hands
- Keep energy balls refrigerated and these are good for up to 3 weeks in the fridge.
Looking for some more allergy-friendly treats? Try out our gluten-free, vegan zucchini apple bread.