May 23, 2021

It’s that time of year where Deb’s shares with you her favourite sweet treats ahead of her upcoming Summer Flow with Debs workshop-Saturday 19th June 5pm-7pm at Heather Yoga online.

These energy balls are the ideal way to bring you out of the Nidra relaxation which she will guide you through towards the end of her session, following a stimulating and energising summery yoga practice!

Summer is about getting our heart beating, balancing calm with vibrancy and a time for enjoyment rather than striving – a time for living life to the full!

Medjool dates with walnuts/peanut butter

SO good and So good for you!!

What you need……

  • 1 1/4 cup raw walnuts or cashews or mix of both
  • 1 cup firmly packed dried unsweetened mango
  • 10 whole pitted medjool dates
  • 2 Tbsp hemp seeds
  • 1/3 cup unsweetened dessicated coconut
  • 1 medium lime, zested (optional)
  • 1 pinch sea salt



Preheat oven to 350 degrees F (176 C) and arrange nuts on a baking sheet (or more baking sheets, as needed, if increasing batch size). Toast for 8-12 minutes or until light golden brown and fragrant. Set aside.

In the meantime, add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend). Let soak for 5-7 minutes or until soft and pliable but not too soggy. Then drain, lay on a towel, and pat off excess moisture. Set aside.

Add nuts to a food processor and mix into a fine meal. Remove from bowl and set aside.

Add pitted dates and soaked, dried mango to the food processor and mix until a rough paste/sticky dough forms.

Add nut meal back in, along with hemp seeds, shredded coconut, lime zest (optional), and sea salt. Mix until it forms a mouldable dough. Add more coconut or hemp seed if it feels too sticky or wet. Add more dates if it’s too dry.

Scoop out rounded Tablespoon amounts and roll into little balls in the palms of your hands. Then roll in more shredded coconut or hemp speeds, or a mixture of both.

Enjoy immediately. Store at room temperature up to 3-4 days, in the refrigerator 1 week, or in the freezer up to 1 month.


Price £25.

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