Moroccan Energy Balls

These lightly spiced energy balls make a great portable snack

  • 1 cup raw cashews
  • 1/2 cup large flake oats
  • 1/2 cup pitted Medjool dates
  • 1 Tbsp maple syrup
  • 1 Tbsp Wander Moroccan peanut butter
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 Tbsp chopped dried apricots


  1. Combine cashews and oats into a food processor and blitz for about a minute until they become a fine powder.
  2. Add dates and blitz until combined and mixture resembles wet sand
  3. Add all remaining ingredients except dried apricots, blitz in food processor until all combined and mixture is homogenous
  4. Add dried apricots and pulse until evenly combined
  5. Scoop mixture by the tablespoon and form into a ball. Place on plate or cookie sheet and freeze for 30 minutes
  6. Store energy balls in fridge or freezer
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