image frame coloured line yellow green

These sunny energy bombs are dedicated to Meleni Aldridge, the wonderful lady who is creating an amazing new online community for lovers of natural food and health, including a toolkit of resources for nutrition coaches, NTs and other health practitioners. It’s called Bite the Sun (www.bitethesun.org).

IINH recently had the great pleasure of hosting a weekend of inspiring talks and discussions for NTs and Coaches led by Meleni, along with Dr Robert Verkerk. Together they head the Alliance for Natural Health, a non-profit organization that operates worldwide to educate and inform healthcare professionals, legislative bodies and the public on topics relating to safe and effective forms of healthcare, both ancient and modern. Check them out! www.anh-europe.org .You can register to receive occasional updates on a range of important food and health issues.

Makes approximately 20

Energy Bombs:

  • 50 grams pistachio-nuts
  • 50 grams raw cashew nuts
  • 100 grams unsulphered figs
  • 25 grams desiccated coconut</li>
  • 2 teaspoons bee pollen
  • ½ teaspoon turmeric
  • Zest of ½ orange
  • 1-2 teaspoons freshly squeezed orange juice
  • ½ teaspoon vanilla extract

To Coat:

  • 150 grams white chocolate, melted
  • ½ -1 teaspoon turmeric powder: mixed into melted chocolate
    or
  • 100 grams desiccated coconut
  • ½ – 1 teaspoon turmeric: mixed with desiccated coconut
  • Gluten Free
  • Dairy Free: Use dairy free chocolate
  • Vegan: Use dairy free chocolate
Print Friendly, PDF & Email

Method

  1. Combine nuts, figs, coconut, bee pollen, turmeric and orange zest in a food processor. Pulse until resembling finely chopped breadcrumbs. The mixture should be sticky when pressed between fingers. Add vanilla extract and orange juice to bind, and pulse again in food processor. Shape into walnut size balls and place in fridge to firm.
  2. Either dip energy bombs into melted chocolate and transfer onto a parchment-lined tray or roll in coconut mixture, set-aside in fridge.
  3. Store in airtight container in fridge.

Maggie's Tips

  • Be careful when melting white chocolate: It is a lot more sensitive to heat compared to dark chocolate.  Melt over a very low temperature and remove from heat straight away. It can be put back on heat if it starts to thicken.
  • Tweak white chocolate for dark chocolate
  • Use dates instead of figs
  • Vary nuts
  • Store in fridge in airtight container