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Apple & Oats Energy balls/Ladoos, No Sugar dessert

Apple & oats energy balls, a delicious treat made of fresh apples, oats and nuts , sweetened with dates. These energy balls are easy to make and a great snack on the go.
Course Dessert, Snack
Cuisine Indian, International
Keyword Apple recipe, Fall fruit dessert, Fall recipe, How to make energy balls, Ladoo recipe, No sugar dessert, Oats recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10


  • Food processor/blender


  • 3 nos Royal gala apples
  • 12-15 nos dates, i have used soft iranian/persian dates pitted
  • ¼ cup rolled oats quick cooking can also be used
  • ¼ cup dessicated coconut + 1 tablespoon for coating the balls
  • ¼ cup mixed nuts ( Cashews & almonds) roasted
  • 1 teaspoon cinnamon powder
  • 1 teaspoon candied ginger
  • ¼ teaspoon nutmeg powder
  • 2 tablespoon butter
  • 2 tablespoon ghee


  • Wash the apples well, Grate them fine. Take the dates, remove the seeds, grind them to a smooth paste. I used a soft variety, so didn't soak the dates. If using mejdool or any other variety, soak in warm water for 15-20 minutes, drain and then grind it to paste
  • Heat a wide pan, dry roast the oats and dessicated coconut separately. Take care not to burn them, it will spoil the taste of the energy balls.
  • Once roasted, let both the ingredients coolwell. Take them in a mixer, add candied ginger to it  and grind them allto a fine powder
  • In the same pan, in which you dry roasted oatsand coconut, add butter and heat. Once the butter melts, add the shreddedapples and cinnamon powder. Saute it well for 10-12 minutes in a simmer flame.The apples should get soft well and change color
  • To the apples, add the dates paste and saute well for another 8-10 minutes. Both apples and dates should blend well and come together to a sticky paste.
  • Now to this add ground oats and coconut powder. This powder adds volume to the mixture and makes sure they come together as a mass, which will be easy to shape. 
  • Now add 2 tablespoon of ghee to this and saute. Once it comes together as a mass, without sticking to the pan, remove it from the stove
  • Add chopped nuts to this and mix well. Let the mixture come to touchable warm.
  • Once warm, shape them into ping-pong sized balls, and roll each ball with dessicated coconut. 


  • I have used soft iranian/persian dates for the recipe, which doesnt need any soaking and can be ground directly to fine paste. 
  • If using mejdool or any stiff variety, soak them in water for atleast 30minutes, drain and then grind to paste.
  • I have used rolled oats for the ladoos, you can also use quick cooking oats
  • Spices used are of personal choice.