There are so many variations of energy balls. That’s because they make a delicious and nutritious grab-and-go snack, after workout fuel, a quick breakfast on the run, or an after-school treat. They are a fav in our house with the kids and with us grown-ups. I’ve been making different versions of these energy balls for a couple of years. But this version tends to be the go-to. To me, the perfect recipe involves no baking, has superfood ingredients, includes a source of protein and lots of flexibility to change up ingredients. So, this recipe is all that.
You can basically add anything you want into these energy balls to make different variations, like dried fruits, dates, figs, nuts, cocoa etc. Use this recipe as a base and get creative with your additions based on what you and your family like. I use Sunbutter for this recipe as we have an anaphylaxis allergy to nuts in our house, but you can swap it for almond butter or an organic peanut butter. If you want to make this a gluten free treat be sure to use ingredients that are certified gluten free.
I would say 2 balls would be 1 serving. Remember these are loaded with fiber, protein and good fats, its not necessarily about the calories, as much as it is about these giving you a long run of energy and filling you up longer than a high sugary, processed, empty calorie snack.
I’ve made these a few times to take on road trips and vacations when I know we may not get in a proper lunch. And I like to keep a batch in the fridge for a quick snack when we are running in and out through the day. They keep well in the fridge, but I’m not sure exactly how long, because we usually finish them off quickly in a few days, for sure at least 1 week. Hope you and your family enjoy these no-bake energy balls!
1 cup of dry old-fashioned oats
½ cup toasted unsweetened coconut flakes
¼ cup ground flax seeds
¼ cup ground chia seeds
½ cup dark chocolate chips
½ cup pepita seeds
¼ cup hemp seeds
½ cup Sunbutter
1/3 cup honey
1-Mix all of the ingredients in a large bowl. You want to keep mixing until the mixture is wet and holds in the shape of ball. If needed, add more sun butter and honey until it holds.
2-With your hands, squeeze together a portion of the mixture into a tight ball. Form the ball over a few times, until it is compact and tight. Lay flat on a try lined with parchment paper.
3-Refrigerate the balls for about 30 minutes until they are set.
Store in an airtight container like a mason jar in the refrigerator.
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