Happy Vegan-mas Snowy Energy Balls

Happy Vegan-mas Snowy Energy Balls

 Vegan-mas Snowy Energy Balls

This holiday season we decided to stay local and headed to the Lakes By Yoo for our fill of a cabin away from prying eyes and the hustle and bustle of the outside world.

Our feet were tickled by the warmth of a log fire and we began our day with a grapefruit hued sunrise. The lake gleamed in ribbons of mercury as Swans and ducks majestically sailed past us, greeting us with a flap and a quack or two.

The only thing missing consequently was snow dusted rooftops. I decided we needed to add some to our menu instead! These Coconut Snowy Topped Energy Balls sang Christmas carols as I made them. The Gilded Bee Pollen covered balls reminding me of baubles on the tree.

P.S if you are looking to shed that added Christmas bulge try this  Bodyism detox box   and who isn’t super excited about discounts up to 50% off at the Harrods Sale!

Happy Vegan-mas My Lovelies! Even to those part-time ones like myself and Merry Christmas! Do let me know if you have tried this recipe in the comments below or on Instagram. I would love to hear all about it! xx

Photography and Styling | Shan Lee



Makes about 20-25 Vegan-mas Balls

1 cup of organic dates, pitted

1 cup Almonds

1/2 cup of Pecans

3/4 cup mixed raisins and cranberries

1 tbsp linseeds/flaxseeds

1 tbsp lemon zest or peel

1 tsp Cinnamon

Cinnamon Ground

1 tsp Ginger

1 tsp Nutmeg

Schwartz Ground Nutmeg


1/2  Raw Cashews soaked overnight until soft

2 tbsp Maple Syrup

Shady Farms Pure Organic Maple Syrup

2 tbsp Almond Milk

1 tbsp Fresh Lemon Juice

1  tbsp Coconut oil

Coconut Merchant Organic Raw Extra Virgin Coconut Oil

2/3 large pinches of organic raw coconut chips


A large handful of red currants and a few sprigs for the serving board

A handful of bee pollen



  1. Soak the raw cashews in water overnight to soften them for blitzing.
  2. Add all the ingredients for the energy balls in the food processor (excluding the ones for frosting and decorating.
  3. Blitz for 5 mins until they stick together, add a drop of water if the mixture is too dry.
  4. Divide mixture into (slightly smaller than a golf ball) bite-size balls. Make sure they are large enough to decorate with the red currants.
  5. Set aside in the fridge.
  6. Start making the frosting by draining the cashews and pouring them into the food processor along with the rest of the frosting ingredients.
  7. Blitz until all the coconut chips have been blended to leave a smooth but slightly grainy texture. Add more almond milk if necessary.
  8. Transfer to a container and Freeze for 10-15 mins until pliable yet less runny.
  9. Spread the frosting on each energy ball and decorate with red currants or bee pollen.




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