Raw Vegan Everything-But-the-Kitchen-Sink Energy Balls

May 15, 2017

Editor’s note: Have you been feeling as rundown as we have? Where days feels like weeks and weeks feel like months? So much is happening so quickly that it’s hard to remember what happened 48 hours ago, let alone last week. We’re hoping Jamieson’s energy balls may be part of a desperately needed answer…

I have started a new business and with this new business I have been working on a lot of new dressings and healthy bites and snacks. One of the little treats I’ve been included as a “thank you” to our clients are these vegan, raw, healthy, energy balls, if you will. I could not think up a name for something that I threw pretty much every healthy item in my pantry into…but hey, they taste good and are a nice, actually healthy, sweet treat. Can’t beat that. Plus you just throw all the ingredients into a food processor and you’re done. Super easy!


1 cup raw walnuts
18-20 medjool dates, pitted
1/4 cup raw cacao powder
1/8 cup matcha powder
1/8 cup hemp seeds
1/4 cup shredded coconut (extra cup if you want to roll the balls in them afterward they are done)
1/4 cup oats
1/8 cup chia seeds
2 Tbs milled flaxseed
1/8 cup coconut oil, room temp (not melted) is fine
Pinch of salt

Food processor
Medium melon baller (optional)



Take all the ingredients and put them into your food processor. Blend until a paste or almost dough forms. Remove from the food processor and using either a melon baller or your hands, eyeball a 1-inch ball and roll in your hands until round. They might be a little oily from the coconut oil but that’s ok. After you have rolled the paste into balls, you can now roll them in the extra shredded coconut or topping of your choice or nothing at all. Refrigerate for at least an hour in order for them to firm up. Keep them refrigerated and grab them as a sweet energy treat whenever you are craving one. They will keep for up to a week in the fridge or 2 months in the freezer. Enjoy! xo






Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

She has recently opened a new business Maikana Foods.

Visit Jamieson Van Loan’s website

Try Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos
Best Coconut Cake Ever!
Baja Fish Tacos with Southwestern Chipotle Slaw
Apple, Pomegranate & Kale Quinoa Salad
Chocolate Bourbon Pecan Pie
Lemon Ricotta Flaxseed Pancakes
Strawberry Rhubarb Basil Galette






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