Oat, cocoa and black maca bites

Often called energy balls, these are hand-rolled balls of oats and dried fruit, made without cooking. A simple recipe to prepare ahead for a tasty break.

Ingredients — for about 20 bites

• 150 g rolled oats
• 150 g pitted dates (preferably softer Medjool dates)
• 60 g almond or peanut butter
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons black maca powder
• 1 pinch fine-grain pink Maras salt
• Desiccated coconut or cocoa for coating

Preparation — 15 min · Rest — 1 h

1. If the dates are dry, soak them in hot water for 10 minutes and drain well.
2. Blend the oats briefly, keeping a slightly grainy texture.
3. Add the dates, nut butter, cocoa, maca and salt. Pulse until the mixture holds together when pressed.
4. If too dry, add water one teaspoon at a time, blending and checking the texture. If too sticky, add a few more oats.
5. With clean hands, shape about twenty walnut-sized balls. Roll in coconut or cocoa.
6. Refrigerate for one hour before eating so they firm up.

Maca quantity and the no-cook method

Two teaspoons for twenty bites gives about a tenth of a teaspoon per piece. That may seem little: black maca has a strong, malty and slightly earthy flavour that can quickly overpower cocoa. If you are new to it, start with one teaspoon and adjust next time.

These bites need no cooking: blending and resting in the fridge give them their texture. Maca can also be used in hot or cooked preparations. For a warm breakfast, try our porridge.

The pinch of salt brings out the sweetness in the cocoa and date mixture and reduces the pasty sensation.

Storage and variations

Store in an airtight container in the fridge at a maximum of 4 °C. As a precaution for this homemade preparation, especially if you soaked the dates or added water, eat within three days. You can also freeze portions as soon as they are prepared and thaw them in the fridge before eating.

Replace cocoa with desiccated coconut and lime zest for a fresher version, or add a spoonful of sesame seeds. A drizzle of salted caramel at serving time turns them into dessert. We have explained where maca comes from and why the Junín variety is black.