Energy balls

Food and nutrition

Portions:40 balls

Preparation:15 minutes

Cooking:3 hours
Published on 19 June 2015
by Jonathan Garnier


  • 375 mL (1 ½ cup) MYCRYO® cocoa butter
  • 250 mL (1 cup) almonds
  • 250 mL (1 cup) hazelnuts
  • 250 mL (1 cup) coconut, grated, unsweetened
  • 125 mL (½ cup) locust bean
  • 125 mL (½ cup) flax seeds
  • 60 mL (1/4 cup) chia seeds
  • 125 mL (½ cup) pumpkin seeds
  • 30 mL (2 TBSP) CACAO BARRY EXTRA BRUTE® cocoa powder
  • 60 mL (1/4 cup) agave syrup
  • 80 mL (1/3 cup) almond or cashew butter


  1. In a bowl and using the microwave, melt the MYCRYO®.
  2. Using a food processor, grind the following into a powder: the almonds, hazelnuts, grated coconut, locust bean, flax seeds, chia seeds and pumpkin seeds.
  3. With the help of a Maryse spatula, add to the dry ingredients: the cocoa powder, the agave syrup, the nut butter, and progressively, the MYCRYO® cocoa butter. The final texture should be thick and malleable. Cover and refrigerate for 3 hours or until the mixture is firm.
  4. Using your hands, form small balls.
  1. N.B.: Please note that the energy balls are kept at room temperature until they are served.


    To learn more about the products and the different activities that we offer at La Guilde Culinaire, you may visit our website at: or you can download our brochure of private and corporate activities.

Jonathan Garnier
Chief co-owner of La Guilde Culinaire, judge and host of Ça va chauffer!, and written media, radio and television collaborator