Ingredients
- 1 1/4cup old-fashioned oats
- 1/2cup natural peanut butter
- 1/3cup honey, agave nectar or maple syrup
- 2tbsp hemp, chia or flax seeds
- 1tsp vanilla extract
- 1pinch sea salt
- 1/4cup mini chocolate chips
- 1/4cup sprinkles
Method
Place the oats, peanut butter, sweetener, seeds, vanilla extract and salt into a food processor. Process in 10-20 second intervals, scraping down sides, until the ingredients are mixed and still slightly chunky.
Pour this base mixture into a medium bowl and stir in the chocolate chips and sprinkles.
- I find that placing the bowl in the fridge for 20-30 minutes helps firm the dough up and is easier to roll into balls. But you can also just roll them into balls at this step.
- Scoop the mixture out of the bowl with a cookie scoop and roll the mixture into 2.5cm balls. Repeat this process until all the dough is formed into balls.
Yield: roughly 18 – 2.5cm balls
Storage: place in an air-tight container in your fridge for up to 1 week.
Note on Peanut Butter: you can make these energy balls with any nut or seed butter you prefer – almond, cashew or sun butter. The taste will be slightly different when using each butter.
Note on Oats: to make these gluten-free, make sure to use a certified gluten-free brand of oats.
Note on Sweetener: you can use any sticky sweetener for these energy balls – honey, agave nectar or maple syrup.