I don’t know about you but cinnamon, ginger and mixed spice make me think of autumn – which is why my latest recipe working with Percol Coffee includes these delicious warming spices! These super easy energy balls are absolutely bursting with flavour and with rich coffee undertones, are sure to give you a boost when your energy levels may be sagging, especially when the days are shorter and we may feel a bit more lethargic.

Although it’s cooler I still love being outdoors and get out on a 5 mile walk with Tom every day – rain or shine! And of course, it wouldn’t be a long walk without my handy Keep Cup filled with a hot coffee to enjoy while I’m out!

Send Percol your autumnal mugshot!

You might like to know that Percol are running their ‘Mugshot’ campaign where followers send in their best mugshots via Twitter, Facebook and/or Instagram – this could be flat lays of coffee scenes, cosy mugs in bed, coffee with breakfast bowls/snacks, coffee with autumn leaves in the background… A winner will be chosen at the end of each season to win a hamper with coffee and some other goodies; the autumn winner will receive all the spices to make a pumpkin spiced latte plus a really cute candle from Skandinavisk and a Keep Cup!

So, back to the recipe – I hope you like it 🙂


  • 75g pecans
  • 75g walnuts
  • 150g dates, soaked in hot water for 10 minutes then drained
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon mixed spice
  • Pinch of ground cardamom (optional)
  • 1 teaspoon Percol Smooth Colombia Coffee
  • 1 teaspoon maca or baobab powder (optional – I used Aduna)
  • 1 tablespoon coconut oil (I used The Groovy Food Company)
  • Dash of vanilla extract

Get making!

  1. Blend the nuts in a food processor for a minute until ground down, then add the remaining ingredients and blend to combine.
  2. Scrape the mixture out and roll into even-sized balls – you should probably have enough for 8-10.
  3. Chill in the fridge for at least 30 minutes to harden slightly – then pop out and enjoy!

Keep in the fridge in an airtight container for up to 2 weeks.

Check out my other recipes working with Percol Coffee over here 🙂