Vegan Energy Balls Recipe

Vegan Energy Balls Recipe

Up your Tempo!

All-natural, gluten-free and delicious (ready in 10mins)

We celebrated National Baking Week with a recipe that showcases our sweet and zingy Tempo gel (yes, you can even bake with it!).

Chewy and sweet, these gingerbread-flavoured energy balls are loaded with superfood ingredients. A perfect pick-me-up after exercise, or a healthy snack for any time of day.

Almonds are a great source of high-quality protein, plus vitamin E, copper, magnesium, healthy omega 3 oils, fibre and antioxidants. A true powerhouse! The dried spices add some great autumnal warmth, as well as immune-boosting powers.

Fibres and proteins are further boosted with a combination of powerful seeds: flax seeds, pumpkin and chia seeds — making these Tempo power balls a fantastic, healthy energy choice.

They’re also gluten-free and vegan. Win win!

As for the Tempo energy gel — it’s crafted from just seven ingredients, including date syrup, ginger extract and Himalayan sea salt. It’s perfectly balanced to give a dual-source energy boost to your workouts, or to your recipes!


Makes 16 energy balls.

  • 10 Medjool dates
  • 140g almonds
  • 40g ground flax seeds 
  • 30g pumpkin seeds
  • 1 Tempo energy gel (33g)
  • ½ teaspoon ground cinnamon
  • 1 ½  teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
Optional 50g ground chia seeds for coating.



  1. Remove the stones from the dates and soak in warm water for 10 minutes. Drain but keep the water!
  2. Blitz the almonds and pumpkin seeds in a food processor on pulse mode until you have a fine textured mix.
  3. Add the dates, Tempo gel, flax seeds and spices. Blend on high until the mixture is smooth and forms into a ball.
  4. Check the texture by pinching between your fingers. It should be sticky enough to hold its shape. If it’s too dry, add some of the date soaking water a little at a time.
  5. Using a tablespoon, scoop out dough and roll between your hands to form into balls.
  6. Roll in chia seeds (optional) and shake off the excess. Place on a parchment-lined baking sheet and place in the fridge to harden.


Store in an airtight container in the fridge for up to a week. You can also freeze for up to three months.

Nutritional info

Calories: 114kcal | Carbohydrates: 14g | of which sugars 11g | Protein: 2g | Fat: 6g | of which saturates <1g | Sodium: 7mg | Fibre: 2g | 

Gluten Free | Vegan |