Here's a recipe that combines camping and Christmas: fruitcake energy balls. Candied and dried fruit, nuts, and spices mixed with date puree will make these balls taste like the famous holiday cake. They’re delicious for dessert and perfect as a snack on the next day's hike.
Makes about 16 balls.
Date puree (makes 3/4 cup of puree)
- 1 cup (250 ml) pitted dates
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) quick cooking rolled oats
- 1/4 cup (60 ml) almond powder
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 pinch salt
- 1/2 cup (125 ml) candied cherries (red and green), cut in 4
- 2 tbsp (30 ml) dried cranberries, cut in half
- 2 tbsp (30 ml) currants
- 1/2 cup (125 ml) chopped pecans
- 3/4 cup (180 ml) date puree
- Place dates and water in a microwave safe bowl and cook for 1 minute. Mix and mash with a fork. Return to the microwave for 30 seconds. Process in a food processor or blender to obtain a smooth purée. Refrigerate while preparing remaining ingredients.
- In a large bowl, combine rolled oats, almond powder, cinnamon, nutmeg, and salt.
- Add cherries, cranberries, currants, and chopped pecans.
- Add the slightly warmed date puree and mix well.
- Using wet hands (to prevent sticking), gently press into golf ball sized balls. Place balls on a biscuit sheet lined with a silicone mat or parchment paper. Refrigerate.
- Once cooled, place in an airtight container. They will keep for a week in the refrigerator and a few months in the freezer.
To make transporting the energy balls easier, freeze them in a resealable bag until the day you leave for your camping trip. This bag will act as a cooler bag in your cooler and the balls will keep better.