Sea Salt & Almond Butter Energy Balls

A few weeks ago, when I was finally emerging from my coronavirus bedroom isolation, I went on a bit of a kitchen cook-a-thon as it was so nice to be up and about again.

We didn't have a huge amount of food in the house but I was craving some sweet things so set about raiding the larder/pantry for anything I could get my hands on.

Well, out of my foraging came a batch of the best energy balls I think I've ever made.

Bold claim I know, but they were seriously delicious and didn't last very long!

Anyway, I promised my lovely Facebook followers the recipe and then promptly couldn't find the piece of paper that my daughter had scribbled it down on. And I had no idea of the measurements so I just forgot about the whole thing.

Well, would you believe that while I was having a tidy up this morning I found the scrap of paper!! RESULT.

So without further ado I give you the best energy balls recipe you'll ever make, my Sea Salt & Almond Butter Energy Balls.

Note: Our scales are broken so all measurements are in American cups. I have also provided substitutions as these really could work with any combination of nuts/seeds.

Makes around 20 balls


  • 1/4 cup pumpkin seeds (or sunflower seeds, or almonds/cashews)
  • 12 Medjool dates, pitted (or pitted dates, soaked for an hour first)
  • 1/4 cup oats
  • 1 tsp ground cinnamon
  • 1/4 cup unsweetened desiccated coconut (plus extra for rolling the balls in)
  • Generous pinch of sea salt
  • 1 tbsp almond butter


  1. Add your nuts or seeds to a food processor and blend to a fine powder. 
  2. Add the dates to the food processor and blend until chopped up.
  3. Add the remaining ingredients and blend for a good minute until all the ingredients are well combined and a large ball begins to form.
  4. Roll the dough into walnut sized balls and roll them in desiccated coconut.
  5. Store in the fridge for up to a week or the freezer for up to a month (if they last that long!)



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