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After-School Energy Balls

Print Recipe
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats use certified gluten-free if needed
  • 1/2 cup natural peanut butter or almond, cashew, sunflower seed butter
  • 1/3 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/3 cup unsweetened shredded coconut optional but recommended
  • 1/4 cup mini dark chocolate chips 70% cacao or higher for less sugar
  • 3 tablespoons honey or pure maple syrup adjust to taste; see notes for ultra-low sugar
  • 2–3 tablespoons milk (dairy or non-dairy) to bind
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Optional boosters 2 tablespoons hemp hearts, 1 tablespoon cocoa powder, 1 scoop unflavored or vanilla protein powder

Method
 

  1. For a softer, cookie-dough texture, pulse oats in a food processor 3–5 times. Skip this if you like more chew.
  2. In a large bowl, combine oats, ground flaxseed, chia seeds, shredded coconut, and a pinch of salt. Stir well.
  3. In a separate bowl, whisk peanut butter, honey/maple, vanilla, and 2 tablespoons milk until glossy.
  4. Pour wet into dry. Mix with a sturdy spatula. If using protein powder or cocoa, add now. If the mixture is crumbly, add the remaining milk 1 teaspoon at a time.
  5. Add dark chocolate chips (and hemp hearts if using). Don't overmix; just enough to distribute.
  6. Pop the bowl into the fridge for 10 minutes. This makes rolling easier and reduces stickiness.
  7. Scoop about 1 tablespoon per ball and roll between your palms. You should get 18–22 balls depending on size.
  8. Place on a parchment-lined sheet and refrigerate 20–30 minutes to firm up.
  9. Enjoy straight from the fridge or let them sit 5 minutes for a softer bite.