Ella Eats: Chewy mocha bike balls

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Tuck a couple of these into your riding jersey and benefit from the high quality fats and carbohydrates, as well as the added coffee that can help to reduce neuromuscular fatigue and drop perceived effort. This recipe is refined sugar free and easy to whip up – no baking required!

Why fresh ginger? We love the flavour twist that separates these balls from others. Not only does ginger taste delicious, it is anti-inflammatory and may help to settle digestive problems, nausea and stomach pain. You can adapt the recipe to include as little or as much fresh ginger as you like.

Chewy mocha bike balls

Ingredients

(makes 15-18 balls)

  • 1 cup pre-soaked* raw nuts (I used a mix of macadamia and cashew, but almonds, walnuts and pecans would work too)
  • 8 fresh medjool dates, pitted
  • 3 cm chunk ginger, peeled and finely grated
  • 2 tbsp raw cacao powder
  • 2 heaped tbsp goji berries
  • 1 tbsp coconut flakes
  • 1 tbsp finely ground coffee beans
  • 2 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp Himalayan rock salt (or other ground salt) plus, for optional dusting
  • 1/4 cup raw cacao powder
  • 1/4 cup sesame seeds
  • 1/4 cup desiccated coconut

Instructions:

1. In a food processor, add the nuts and pulse until roughly ground, but still chunky.

2. Add in the pitted dates, cacao powder, ginger, coconut oil, coconut flakes, cinnamon, salt, and coffee. Process until the mixture is consistent and starting to stick together (about 60 seconds on high).

3. Add the goji berries and pulse again, for about 15 seconds (we don’t want to pulverize them).

4. On 3 separate flat plates, pour the dusting sesame seeds, cacao and coconut.

5. Using your hands, roll the mixture into small balls (about 3 cm across).

6. Roll the balls in the toppings to coat the outer surface.

7. Pop them in the freezer or fridge to set and store in an airtight container in the fridge.

* pre-soaking will help to reduce the anti-nutrients like phytic acids in the nuts. This will help with digestion, reducing inflammation and improving the uptake of nutrients like calcium and magnesium. Soak for at least 10 hours, then discard soaking liquid and wash the nuts well. You can leave them on a tray in the sun to dry, dehydrate, lightly roast or simply use when a little damp.

Tip: Store these in the refrigerator to prevent the coconut oil from melting. If you don’t have time to roll these into balls, you can always press them into the bottom of a lined tray or dish to create a dense slice instead.

Lizzy Marsh is a qualified exercise scientist and nutrition consultant. She has worked with a range of both elite and recreational athletes in the areas of performance testing, nutrition, strength and conditioning and holistic health. When she’s not coaching classes at the Melbourne-based gym she owns with her brother, Lizzy loves cycling, yoga, trail running and fly fishing. As an ambassador for Specialized Australia and lululemon athletica, Lizzy is passionate about inspiring more women to ride bikes, get stronger and feel good. You can follow Lizzy on Instagram or read more about her here.

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