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Fireplace S'mores Energy Balls

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups rolled oats old-fashioned
  • 10–12 soft Medjool dates , pitted about 1 packed cup
  • 1/2 cup creamy nut butter peanut or almond; sub sunflower seed butter for nut-free
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 3 sheets graham crackers , crushed into small crumbs/chunks
  • 1/2 cup mini chocolate chips semi-sweet or dark
  • 1/2 cup mini marshmallows (vegan if desired), chopped if large
  • Optional 1/8 teaspoon smoked sea salt or a drop of natural smoke flavor
  • Optional coating extra graham crumbs or cocoa powder for rolling

Method
 

  1. If your dates are dry, soak in hot water for 5 minutes, then drain well. You want them soft and sticky, not watery.
  2. In a food processor, add oats, dates, nut butter, honey/maple, vanilla, cinnamon, and sea salt. Pulse until it forms a thick, slightly sticky dough with tiny oat flecks.
  3. Pinch some dough. If it holds, you're golden. If it's crumbly, add 1–2 teaspoons more honey or warm water. If it's too sticky, pulse in 1–2 tablespoons oats.
  4. Transfer dough to a bowl. Stir in graham crumbs, mini chocolate chips, and mini marshmallows. Add smoked salt if using for that “campfire” whisper.
  5. Pop the bowl in the fridge for 15–20 minutes. This makes rolling easier and keeps the marshmallows from smearing.
  6. Scoop tablespoons of dough and roll into 1–1.25 inch balls. If you like extra crunch, roll some in more graham crumbs.
  7. Place on a parchment-lined tray. Chill 20 minutes to firm up. Then transfer to an airtight container.
  8. Enjoy straight from the fridge or at room temp. Pair with coffee, a hike, or your inbox (good luck).