These are great for a snack, before a workout and a great healthy alternative to sugar heavy foods. They’re also vegan and gluten free.
Table of Contents
Energy Balls With Dates
Ingredients:
2 cups of pitted dates. Prefer organic unsweetened medjool dates.
I like to buy the dates with the pits as they maintain the nutrients
2 cups of almonds –
If you prefer you can use any nuts you like, I’ve seen these with pistachios or pecans or cashews if you like those better.
Next we put ¼ cup raw cacao powder –
¾ cup unsweetened coconut ¼ cup goes in the mix and we save ½ cup for rolling)
¼ tsp pink salt – this enhances the flavor of chocolate and adds great minerals
½ tsp vanilla extract for taste
1-2 tablespoons unsweetened almond milk.
Instructions:
Put this in a food processor for about 2 minutes until you see it all mixed up.
If this is not sticky enough to roll into balls add more almond milk about a tablespoon at a time mixing it until it is sticky enough.
Then just roll them into balls and add the coconut flakes and your done. If you don’t like coconut you can also add hemp seeds or any shredded nuts.
I’ve stored these in the fridge for more than a week and they were still good to go. You can also freeze them if you want to make bigger batches.
Energy Balls With Oatmeal
No-bake oatmeal energy balls are an easy, healthy snack idea made with just six ingredients. This is a great recipe when you want something sweet, breakfast on the go, or a pre-or post-workout snack. Think bite-sized granola bars, made with love!
These simple energy bites are made with rolled oats, peanut butter, honey, flax seeds, vanilla, and mini chocolate chips. They are so quick to make, family-friendly, and perfect for kids who want to help in the kitchen as well (no knife, no stove + no oven needed!).
NO-BAKE OATMEAL ENERGY BALL RECIPE
1 cup rolled oats
1/2 cup flax seed meal aka ground flax seeds
1/2 cup crunchy peanut butter
1/3 cup honey
1 tsp. vanilla extract
1/2 cup mini chocolate chips
INSTRUCTIONS
Combine all ingredients in a medium-sized bowl and mix well.
Roll about 1 tbsp. of the dough between your palms to form a small bowl. Place on a plate or a rimmed baking sheet and pop in the fridge or freezer for one hour. Enjoy!
I usually transfer to an airtight container and store them in the fridge for up to 3 weeks.
Makes 20 balls.
