The event calendar of the Winter World Masters Games 2020 in Innsbruck promises a full program. More than 3,000 athletes compete in twelve sports. Anyone who is still looking for a healthy energy supplier for the time between the training and the applications will find inspiration here:
Coconut-Apricot Energy Balls
Our Verival Coconut-Apricot Energy Balls are the perfect snack for an energy boost in between.
Prep Time: 10 mins
- 250 g Verival Date Pralines
- 80 g Verival Coconut-Apricot Muesli (gluten free)
- 50 g grated almonds
- 1 EL cinnamon
- 1 EL ground flaxseeds
- 1 pinch of salt
- grated coconut
- Put the Verival Date Pralines, the grated almonds, the cinnamon, the ground flaxseeds and the pinch of salt in a blender.
- Mix the ingredients until a kneadable mixture is obtained.
- Knead the Coconut-Apricot Muesli into the mixture and then form round balls with your hands.
- Roll the Energy Balls in grated coconut until all sides are completely covered.
- Store the finished energyballs in a closed container in the refrigerator and eat them within two weeks.
Cereal bars with Almond-Fig Muesli
Servings: 8 bars
- 200 g Verival Sport Muesli
- 75 g flour
- 75 g apple sauce
- 50 g agave nectar
- 50 g honey
- 2 EL lemon juice
- Mix all the dry ingredients, then add the rest.
- Bake at 170° for 20 minutes, cut in pieces while still warm and let them cool completely.
Prep Time: 30 mins
Servings: 8 bars
- 150 g Early Bird Nut Mix
- 100 g dried fruit
- 200 g date bites
- 2 tsp coconut oil
- coconut chips, cranberries & hazelnuts for decoration
- Heat oven to 150° Spread the Nutmix on a large baking tray and bake for 10min or until golden brown. Stir the nuts occasionally so they’ll be baked evenly.
- Allow the nuts to cool. Mix them together with the dried fruits and the date pralines in a food processor until you have a smooth mixture.
- Melt the coconut oil in a pan and allow to cool. Add the coconut oil to the nut-fruit mixture and continue mixing for 1min.
- Line a 15 x 15 cm baking dish with baking paper and spoon in the mixture approximately 2cm high and spread evenly. Scatter the coconut chips, cranberries and hazelnuts over the top. Pack the mix down well using your hands. Wrap the baking tray in tinfoil and let it set in a cool place for at least an hour.
- Remove the well cooled mixture from the baking tray and cut into 8 bars with a sharp knife.
- The finished bars can be wrapped individually and stored in a cool place.
Servings: 8 Balls
- 50g of flakes (oat, spelt, etc.)
- 50g of nuts (mix)
- 6 dates, pitted
- 5 dried plums, pitted
- 1 tbsp of linseed
- 1 tbsp of sunflower seeds
- 1 tbsp of shredded coconut
- 2-4 tbsp of oil (a neutral one is preferable)
- 1-2 tbsp of honey
- cinnamon and cardamom at your heart’s desire
- Throw all the ingredients in a blender and grind. Whole pieces of flakes and fruit should still be intact.
- This is where it gets fun: with your hands bring the mixture into any shape that you want. Preferably a ball.
- Put your creations in the fridge for about 15 mins and boom – ready!