When it comes to a quick, protein-packed snack you can’t go wrong with energy balls. Over here at The Green Confidential headquarters, I always have balls in the fridge. Cacoa balls, matcha balls, date balls, mango balls or pistachio cherry balls. Not only that, I am constantly creating new variations of energy balls based on seasonal inspiration or just based on what I am craving. I used to do it by hand which was a little bit more labor intensive but I recently bought a food processor which is a game changer in so many ways. I’m amazed at how easy it makes some of my formerly labor-intensive recipes. It’s a perfect little sous chef! I like to experiment with different flavors and textures. Sometimes, I’ll admit, I take it too far.
“This tastes like moss!” I said after tasting a recent heavy-on-the-matcha mixture. You can’t win them all!
The upside of my creative experimenting is that I eventually nail it. My latest version is Mango Ginger Balls.
I love Mango and whenever I go to Mexico I eat them everyday. Mango is a great fruit and the sweetness of the mango plays off spicy Ginger in a great way. Sweet and spicy-a flavor bomb in your mouth! I also rolled these in coconut shreds. Three of my favorite ingredients are mango, ginger and coconut so when they can be combined in one recipe it’s nirvana. Energy ball nirvana. Seriously. You have to try these.
Here is the recipe to these delicious energy balls:
Soak dried mangos in warm water for 5 minutes.
Pulse mangos in food processor for 10 seconds.
Add Dry ingredients to food processor and pulse for 5 seconds.
Add vanilla extract and ginger syrup. Pulse until thoroughly mixed.
If mixture is too dry add ginger syrup. If mixture is too wet, add rolled oats or mulberries to thicken.
Roll into balls. Roll ball into shredded coconut.
Refrigerate until ready to serve.
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