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Nettle seed balls

Nettle seed heads can be harvested this time of year in the UK and used to make delicious energy balls. Check out this recipe from the Handmade Apothecary book by Kim Walker and Vicky Chown.

These energy balls combine nutritive almonds, cocoa, coconut, and pumpkin seeds with adaptogenic nettle seed to tone the nervous system and restore natural vitality.


¾ ounce fresh nettle seed

a handful of fresh or dried nettle leaf

6 ounces pitted dates

2½ ounces blanched almonds

1¾ ounces pumpkin seeds

1½ tablespoons coconut oil

¼ cup cocoa powder

desiccated coconut or cocoa powder, for coating


Blend all the ingredients, except the desiccated coconut, together in a food processor. Alternatively, grind them in batches using a mortar and pestle, then combine.

Roll the resulting paste into balls, each about an inch in diameter, and coat with desiccated coconut or cocoa powder

Store in an airtight container in the fridge.

Eat 1-2 balls a day.

These will keep in the fridge for up to 2 weeks, or they can be frozen for up to 6 months (defrost before serving).

Remember to always forage responsibly, and make sure you are 100% sure you can identify your plant before eating it.


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