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Kid-Approved Energy Balls

Print Recipe
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups rolled oats old-fashioned; use certified gluten-free if needed
  • 10–12 soft Medjool dates, pitted about 1 packed cup; soak if dry
  • 1/2 cup nut or seed butter (peanut, almond, cashew, or sunflower seed butter for nut-free)
  • 2–3 tablespoons honey or maple syrup adjust sweetness to taste
  • 1/3 cup mini chocolate chips dairy-free if needed; minis mix better
  • 2 tablespoons ground flaxseed or chia seeds
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Optional add-ins 2 tablespoons cocoa powder, 1/4 cup shredded coconut, a pinch of cinnamon, or 1 scoop unflavored/vanilla protein powder

Method
 

  1. If your dates are firm, soak them in warm water for 5–10 minutes, then drain well. Soft dates blend better and won't leave chunky bits.
  2. In a food processor, add dates, nut/seed butter, honey/maple, vanilla, and salt. Pulse until a sticky paste forms. It should look like thick caramel.
  3. Toss in oats and ground flaxseed (plus cocoa or protein powder if using). Pulse just until combined. You want a slightly textured dough, not baby food.
  4. Transfer to a bowl and stir in mini chocolate chips with a spatula. If it's too sticky, add 1–2 tablespoons more oats. Too dry? Add 1 teaspoon water at a time.
  5. Scoop tablespoon-sized portions and roll into balls. Aim for 18–22 balls depending on size. Mini size is perfect for tiny hands and big appetites.
  6. Roll balls in shredded coconut, crushed pretzels, or a dusting of cocoa for bonus flair.
  7. Pop them in the fridge for 20–30 minutes. They firm up and hold their shape better, especially for lunchboxes.
  8. Eat now or store like a pro (see below). Try not to eat five. No promises.