83 lines
3.2 KiB
Markdown
83 lines
3.2 KiB
Markdown
# Peanut Butter Chocolate Energy Balls
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## Ingredients:
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- 1 cup (150g) roasted unsalted peanuts
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- 1 cup (230g) Medjool dates, pitted
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- 1/4 cup (64g) natural peanut butter
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- 2 tbsp (10g) unsweetened cocoa powder
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- 1 tsp (5ml) vanilla extract
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- 1/4 tsp salt
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- 2 tbsp (30g) mini chocolate chips
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## Instructions:
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1. Add peanuts to the food processor and pulse until finely chopped.
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2. Add dates, peanut butter, cocoa powder, vanilla extract, and salt. Process for 45-60 seconds until the mixture becomes crumbly and starts to clump together.
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3. Add mini chocolate chips and pulse a few times to incorporate.
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4. Roll the mixture into 1-inch balls.
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5. Refrigerate for at least 1 hour before serving.
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## Notes:
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- If the mixture is too dry, add 1 tsp of water or extra peanut butter.
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- If too wet, add a tablespoon of ground flaxseed or cocoa powder.
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- Store in an airtight container in the refrigerator for up to a week, or freeze for 2-3 months.
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Yield: About 16 balls
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---
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# Lemon Blueberry Energy Balls
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## Ingredients:
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- 1 cup (125g) raw cashews
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- 1 cup (230g) Medjool dates, pitted
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- Zest of 1 lemon
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- 2 tbsp (30ml) fresh lemon juice
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- 1/2 cup (50g) dried blueberries
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- 1/4 cup (28g) unsweetened shredded coconut
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- 1 tsp (5ml) vanilla extract
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- 1/4 tsp salt
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- Extra shredded coconut for rolling (optional)
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## Instructions:
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1. Add cashews to the food processor and pulse until finely chopped.
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2. Add dates, lemon zest, lemon juice, dried blueberries, shredded coconut, vanilla extract, and salt. Process for 45-60 seconds until the mixture becomes sticky and holds together when pressed.
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3. Roll the mixture into 1-inch balls.
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4. If desired, roll the balls in extra shredded coconut for coating.
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5. Refrigerate for at least 1 hour before serving.
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## Notes:
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- If the mixture is too dry, add an extra date or a teaspoon of water.
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- If too wet, add more shredded coconut or a tablespoon of ground flaxseed.
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- Store in an airtight container in the refrigerator for up to a week, or freeze for 2-3 months.
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Yield: About 16 balls
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---
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# Oatmeal Raisin Cookie Energy Balls
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## Ingredients:
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- 1 1/2 cups (135g) old-fashioned rolled oats
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- 1/2 cup (120g) natural peanut butter or almond butter
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- 1/4 cup (85g) honey or maple syrup
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- 1/4 cup (40g) raisins
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- 2 tbsp (14g) ground flaxseed
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- 1 tsp (5ml) vanilla extract
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- 1 tsp (2g) ground cinnamon
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- 1/4 tsp salt
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- 2 tbsp (30ml) milk (dairy or plant-based), if needed
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## Instructions:
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1. In a large bowl, mix together oats, peanut butter, honey, raisins, ground flaxseed, vanilla extract, cinnamon, and salt until well combined.
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2. If the mixture seems too dry, add milk 1 tablespoon at a time until it reaches a consistency that holds together when pressed.
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3. Refrigerate the mixture for about 30 minutes to make it easier to roll.
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4. Roll the mixture into 1-inch balls.
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5. Store in an airtight container in the refrigerator.
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## Notes:
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- For a firmer texture, you can pulse half of the oats in a food processor before mixing.
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- Substitute raisins with other dried fruits like cranberries or chopped apricots for variety.
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- Add 1/4 cup of chopped nuts for extra crunch if desired.
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- These balls can be stored in the refrigerator for up to a week, or frozen for up to 3 months.
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Yield: About 16-18 balls |