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“My favourite breakfast, especially before training. You can make them in advance really quickly, and the recipe can be doubled or tripled if your appliances permit it. It's portable, on the go, and contains cocoa for added energy (can be replaced with carob if you don't want it). They freeze and thaw well if you make a lot (or you can eat them cold!), and keeping them in the fridge gives an excellent texture. Vary the ingredients depending on what you have on hand or what suits your tastes. Enjoy!”
16 balls

Ingredients Nutrition

  • 4 ounces nuts, ground (use a spice or coffee grinder)
  • 4 ounces dried fruit, torn to be no larger than raisins
  • 2 tablespoons cocoa powder (use carob for caffeine-free balls)


  1. Note : at step 2 you can add a couple drops of vanilla extract (or any other aroma), and/or a couple dashes of cinnamon and/or other spices to vary the taste. Btw you can really use whatever nuts/seeds and dried fruit you want! I like pumpkin seeds and coconut with apricot and cranberries.
  2. Place all ingredients in a blender for 2 minutes, or until it starts to form clumps and pieces of fruit are barely visible.
  3. Transfer the mixture to a bowl, and work it with your hands to see if it sticks together when pressed hard. If not, add water, a couple drops at a time, until it does.
  4. Form into 16 half-ounce balls. You can store them on top of eachother in a container, they won't stick together and won't loose their shape if you carry them. I recommend refrigerating them overnight to let the flavours blend a little and the texture set.

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