Mini energy balls by Annabel Karmel

Mini energy balls by Annabel Karmel

by Annabel Karmel |
Published on

Preparation Time

20 minutes (excluding chill time)




  • 200g / 7oz pitted dates

  • 3 tablespoons smooth peanut butter

  • 3 tablespoons sunflower oil

  • 40g / 1½oz desiccated coconut

  • 3 tablespoons sunflower seeds

  • 125g / 4½oz porridge oats

  • 40g / 1½oz raisins

  • 20g /¾oz pecans, very finely chopped

  • 1 tablespoon chia seeds

  • 20g /¾oz Rice Krispies

  • A pinch of salt (for babies over 12 months old)

  1. Put the dates in a saucepan with 100 ml/4 fl oz boiling water. Cover with a lid, bring to the boil and simmer for 2 minutes, then remove from the heat and set aside for 5 minutes.

  2. Transfer the soaked date mixture to a blender or food processor and blitz until smooth (or blend in a bowl using a stick blender).

  3. Place the peanut butter and date mixture in a saucepan and melt over a low heat until smooth. Remove from the heat and add the remaining ingredients to the pan. Mix well, then shape into 30 equal-sized little balls. Place the balls on a plate and chill for 1 hour before eating.

  4. The balls will keep in the fridge, stored in an airtight container, for up to 5 days.

Suitable from 6 months.

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