Go Back

Coconut & Moringa Energy Balls Recipe

These Coconut Moringa Balls are little green powerhouses — a fusion of nourishing superfoods, energising adaptogens, and creamy coconut goodness. Each bite is packed with healthy fats, antioxidants, and plant-based protein to keep you fuelled, focused, and satisfied throughout the day.
Print Recipe
Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Snack
Ingredients Method

Ingredients
  

Base
  • 1/2 cup Raw Cashews soaked for 2-3 hours
  • 2 tbsp Chia Seeds
  • 1/4 cup Mixed Seeds eg. Sunflower, Pumpkin, Flaxseed
  • 2 tbsp Dried Mulberries or date for extra sweetness
  • 1/2 cup Desiccated Coconut
  • 2 tbsp MCT Coconut Oil
  • 4 tbsp Coconut Oil melted
  • 2 tbsp Maple Syrup or agave
  • 1 tbsp Moringa Powder
  • 1 tbsp Ashwagandha Powder optional adaptogen boost
Chocolate Coating
  • 1/2 Cup Coconut Oil melted
  • 1 tbsp Maple Syrup
  • 5 tbsp Raw Cacao Powder

Method
 

  1. Soak Cashews:
    Place cashews in water for 2–3 hours to soften. Drain and rinse before using.
  2. Blend the Base:
    Add soaked cashews, chia seeds, seed mix, dried mulberries, desiccated coconut, MCT oil, coconut oil, maple syrup, moringa, and ashwagandha to a food processor.
    Blend until you get a sticky, dough-like texture. If too dry, add a little more coconut oil.
  3. Shape the Balls:
    Scoop a tablespoon of the mixture and roll into balls. Place them on parchment paper and refrigerate for at least 30 minutes.
  4. Make Chocolate Coating:
    In a bowl, whisk together melted coconut oil, maple syrup, and cacao powder until smooth and glossy.
  5. Dip & Chill:
    Dip each ball halfway or fully into the chocolate sauce. Place back on parchment paper and refrigerate until set.
  6. Serve & Store:
    Keep in an airtight container in the fridge for up to a week — or freeze for longer freshness.