Chef's Table: Saints Energy Balls

By SFC Media time Mon 04 May Saints As One
Photo by Isabelle Field | Zoltan Szalas

Southampton Football Club's Executive Head Chef, Zoltan Szalas, shares some of his favourite recipes for you to try out at home during the lockdown.

This is a little treat that is easy and fun to make, and is particularly good for getting kids involved during preparation too.

It is also one of the favoured takeaway snacks for the first-team after a match, and is great for providing a boost if you’re on your bike or undertaking a run.

All of the ingredients are accessible in the shops, and, if you are following a vegan diet, you can swap the honey for maple syrup and the Nutella for a vegan peanut butter or vegan coco spread.

For diabetic diets, please leave out the honey and Nutella.

Servings: 48 balls/6 per portion



• 350g oats
• 200g Nutella or hazelnut spread

• 60g desiccated coconut

• 340g honey
• 150g roasted hazelnuts
• 4 tbsp ground flax seeds
• 2 tbsp chia seeds
• 4 tsp vanilla extract

• 1 tsp salt


1. Put all the ingredients together in a food processor and pulse until combined. Cover the mixture and transfer to the refrigerator, and let cool for about 30-60 minutes. This will slightly harden the mixture and make it easier to form into balls.

2. Once mixture is cool, remove and roll into balls of your desired size.

3. To add some extra flavour, you can roll the balls in desiccated coconut, cocoa powder, crushed pistachios or crushed biscuits.


Chef's Table: Chocolate power porridge
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