No-Bake Energy Balls
Servings: 9 balls
About the afternoon slump with these no-bake energy balls! The combination of chocolate chips, rolled oats and almond flour provides a fantastic source of complex carbohydrates. Creamy almond butter and tropical coconut oil bind, while fragrant vanilla and savory salt enhance flavor of the pure maple syrup.
Equipment
Ingredients
- ½ cup rolled oats
- ½ cup almond flour
- 2 tbsp pure maple syrup
- 1 tbsp almond butter
- 1 tbsp coconut oil, unrefined melted
- ½ tsp vanilla extract
- ⅛ tsp sea salt, unrefined to taste
- 2 tbsp mini semi-sweet chocolate chips
Instructions
- Place oats in food processor and process until ground. Transfer to a bowl and combine with almond flour.
- In a small bowl, stir together maple syrup, almond butter, coconut oil, vanilla and sea salt.
- Using a wooden spoon or hand mixer, combine the almond butter mixture with the dry ingredients. The mixture should be slightly sticky like cookie dough. Stir in chocolate chips.
- Roll into 9 small balls (or 18 mini balls). Freeze until firm on a parchment-lined baking sheet, about 30 minutes. Store in an airtight container in the freezer or fridge.
Notes
- The energy balls will keep for several months in the freezer.
- Feel free to use the nut or seed butter of your choice. I sometimes use peanut butter for extra protein.
- Swap almond flour with oat flour or gluten-free, all-purpose flour.
- Need a chocolate-free option? Use dried fruit: raisins, apricots, cranberries or blueberries work great.
Nutrition
Calories: 108kcal, Carbohydrates: 9g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 0.2mg, Sodium: 33mg, Potassium: 59mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2IU, Calcium: 29mg, Iron: 1mg