I love bonfire night. Getting wrapped up warm to go and watch fireworks, the smell of the bonfire. It all signifies the start of the cosy winter season to me.

This year we won’t be going to watch fireworks because we have out little puppy Coco and we think she may be a bit overwhelmed with the noise and number of people. So we’ll be snuggling up at home with some candles and a fluffy blanket.

To bring one bonfire tradition into the home I made these toffee apple energy balls. To be honest I never really liked toffee apples as they’re a nightmare to eat and are basically sugar on a stick! But these energy balls bring some of the bonfire flavours into a tasty healthier treat to enjoy anywhere.

So whether you’re off to watch the fireworks or like us staying home, make some of these to try as an alternative bonfire treat.

Gluten Free | Dairy-Free | Vegan | Refined Sugar-Free

Skill: Easy
Time: 10 minutes to prepare + 1-2 hours to set
Makes: 12 balls


  • 150g dates
  • 2 tbsp nut butter
  • About 4 tbsp water
  • 1 tbsp almond milk
  • 150g almonds
  • 50g pecans
  • 100g oats
  • 1 apple (grated)
  • Sesame seeds/desiccated coconut to coat (optional)


In a blender/food processor add the almonds, oats and pecans and grind into a flour, pour into a large bowl.

Add the dates, nut butter,  and almond milk to the mixer/blender and slowly add water until you get a thick caramel consistency. Add this with the grated apple to the oat and nut flour and mix well.

Wet your hands and then shape into balls and roll in the sesame seeds/desiccated coconut to coat or leave plain. Put in the fridge to set. Will keep for up to 1 week in a sealed Tupperware container.

Categories: Recipes


campus life hack mac - campus life cheats pearls · November 27, 2017 at 8:18 am

Enjoyed examining this, very good stuff, thanks .

    Bethany Cox · November 27, 2017 at 10:02 am

    Pleased you liked it. I’ll have some Christmassy flavoured energy balls coming soon so keep an eye out on the blog or follow me on social media to see when that recipe goes live!

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