These fabulous energy balls, or Powerballs as they are referred to, are the creation of Averie Sunshine, a food blogger from San Diego, with the website Averie Cooks.
How I made Averie’s Chocolate Peanut Butter Mocha Powerballs:
I followed this recipe and started with a lot of Meridian Coconut and Peanut butter, I used maple syrup instead of honey and then added cocoa powder into the mix.
Next came the coffee, and I wasn’t sure whether to use my Kenco instant, or some ground espresso coffee which I had picked up from Belper Farmer’s Market at the weekend, but I opted for Kenco, thought it a safer option (because when we make espresso coffee or filter coffee we don’t ingest the grains, well, that’s my logic on that one!) So the instant coffee went in, followed by vanilla extract.
I then used Oatmeal, rather than full on oats, because it saves using a food processor, and boy I hate cleaning those things, so Oatmeal makes life a lot easier.
When I mixed the ingredients together with a dessert spoon, the mixture took on the right consistency, so I tried to roll them, and Averie was right, a little more oatmeal was needed at that stage, so a sprinkle more went in and they rolled beautifully.
I always get a little impatient at this stage, because I know they don’t taste quite right until they have been chilled, so I popped them (all 20 balls) into the freezer for 10 minutes, and then I was able to run the ‘taste test’ before storing them in the fridge.
Mmm mmmm, they were good! Coffee was the first taste sensation when I bit into them and the level of coffee against the other ingredients was perfect. They look appealing too, with their little grains and they hold well in shape.
Surprisingly, they go really well with a glass of red wine and a cup of green tea!