Energy Balls

Hi guys,

My baking/cooking fetish continued this week with my healthy(ish) chocolate cake, energy balls and breakfast muffins all being served up. I will admit that this was not as therapeutic as normal due to one out of my three children wanting to get involved and help (create more mess), and the fact that poor Margo has been poorly and needed one eye kept on her.

You may have seen from my Facebook #Margomoments that she has had this sore patch behind her ear, which she couldn’t help herself from scratching. It then got infected, which then led to an eye infection – I think she has managed to wipe the bacteria from behind her ear into her eye. All in all, Margo’s been feeling very sorry for herself.

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I’m off to the Jamie Oliver Big Feastival this coming weekend with my family and friends, which is going to be paradise for a foodie like myself. Fingers crossed that it stays dry, but I doubt it very much! I’m gutted that my book isn’t in my hand yet as I would have been hunting Jamie down to give him a copy and ask him if he fancied collaborating with me – ha ha! Oh well, business card handouts it is for now.

Archie Parchie competed in his first 18 hole junior open golf competition, and he won the trophy for ‘closest to the pin!’ Don’t ask me what that means, but as you can imagine I’m really pleased for him #proudmum :)

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Oh, and before I forget, the Cook Clean With Kate Cookbook launch date has had to change. It is now being held on 20th September between 10am-1pm at Rio bar in Leigh Broadway, instead of 6th September. I’m afraid that this is a problem that is out of my control due to the printers being held up a little. Don’t forget to let me know if you are attending so I can make sure all of you get a taster of the nibbles I have on offer – the link for the updated event will shortly be live on my Facebook page.

I’m sharing my Pistachio-crusted Coffee and Chocolate energy ball recipe with you today. They make an ideal ‘pick me up’ when you hit the afternoon slump.

Have a good week,

Love Kate x

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Pistachio-crusted Coffee Chocolate Balls

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By admin Published: August 28, 2015

  • Yield: Makes 12 Balls

These make up a really easy, nutritious snack, and they are so easy to make. The trick with these is not to add too much liquid, otherwise they will be too wet and won’t form into balls very easily. If you do end up adding a drop too much liquid, simply add some more ground almond powder. You can change the variety of nuts you use to coat the balls if you wish, or simply leave them uncoated. For all you protein-loving people out there, you could even add a serving of protein powder to these, but bear in mind that you will need to add an extra tablespoon of oil or water as well. These will stay fresh when covered in the fridge for up to three days.



  1. Place the pistachio nuts in your food processor, whizz them all to a fine crumb, and then put them to one side on a plate.
  2. Place the dates in the food processor with half a tablespoon of water, and blend them until you have a smooth mixture.
  3. Add the rest of the ingredients (apart from the whole almonds and pistachios) to the blended dates, and continue to whizz until the whole mixture is smooth.
  4. The mixture will be quite sticky – this means that you are doing it right!
  5. Add the whole almonds and pulse everything, leaving them chunky to add some texture.
  6. Remove the mixture from the food processor, and divide it into 12 equal pieces.
  7. Roll each piece evenly into a ball shape, and then roll it in the pistachio crumb until coated.
  8. Place the balls on a plate, and cover them in the fridge for an hour or two until they have set.