Salted Caramel Energy Balls

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour
  • Yield: 15-18 balls 1x


  • 6 medjool dates, pit removed
  • 1/2 cup water (ca. 120 ml)
  • 1 tbsp mesquite powder
  • 1/4 cup tiger nut flour
  • 1/4 cup chia seeds
  • 1 tbsp hemp protein powder
  • 1/4 tsp vanilla powder
  • 1/2 tsp salt
  • 1/2 cup rolled oats (for a grain free version use 1/4 cup desiccated coconut)
  • 2 tbsp desiccated coconut


  1. Start with soaking the dates (depitted) in 1/2 cup boiling or hot water for about 20-30 minutes.
  2. Place the following ingredients in your food processor; mesquite powder, tiger nut flour, chia seeds, hemp protein powder, vanilla powder (not vanilla sugar, but pure vanilla powder, or use the vanilla seeds from 1/4 of a vanilla pod), and salt. Add the soaked dates together with about half (1/4 cup) of the soaking water* (keep the rest of the water in case you need it later). * Omit if you are making the grain free version.
  3. Turn on the machine and let it do its work, until you have a thick sticky paste.
  4. Place the rolled oats** in a separate bowl, and add the date paste to it. ** 1/4 cup desiccated coconut if you are making the grain free version.
  5. Mix til you get a “dough” which sticks together and doesn’t stick to the sides of the bowl anymore, see picture above.
  6. If you feel like the “dough” is too dry, add a bit extra of the soaking liquid.
  7. Now make small balls and roll them in the desiccated coconut.
  8. Place the energy balls in the refrigerator to firm up a bit (about 15-30 minutes).
  9. This recipe makes between 15-18 small energy balls of about 2-3 cm in diameter. What you don’t eat right away, you can freeze for later. I hope that you will enjoy these as much as I did. The nutritional data is calculated based on eating 3 out of 18 balls, thus a sixth of this portion.