Recipes for "energy balls"

Gather all ingredients.

Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.

Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.

In the bowl of a food processor, pulse the oats for 10 seconds to break them down a little. Some pieces should look small like sand; others should remain almost whole. This is what you want.

In a small bowl, stir together the peanut butter, honey, and vanilla extract. Add oats and chocolate chips to the peanut butter and stir well with a wooden spoon to combine. The mixture will be thick and pliable like playdough.

In the bowl of the food processor (no need to clean it out), add the almonds, powdered sugar, cinnamon, and salt. Pulse until the mixture looks like sandy gravel. You want a very fine powder with almond bits that are smaller than the mini chocolate chips.

Scoop out about 1 teaspoon of dough and roll it into a ball between the palms of your hands. It may be a bit crumbly, but should hold together when pressed firmly (if not, mix another tablespoon of peanut butter into the mixture).

Continue until all the dough is used up, placing the balls on a sheet pan or platter lined with wax paper.

When finished shaping, roll the balls in the almond mixture to coat. Once all the balls have been coated, go back and roll them all once more. The first coating is often absorbed into the ball. The second coating will adhere, but not absorb, which makes it easier to eat the energy balls.

Store in the refrigerator for 2 weeks. To freeze, place them in a single later on a platter or baking sheet until solid. Transfer to a zip-top bag for up to 3 months.

In a medium bowl, combine the oats, nut butter, almond flour or flax, maple syrup or honey, your mix-ins of choice, and salt. Use a spatula or wooden spoon to combine well. You can switch to clean hands and knead the mixture together if it gets too hard to mix.

Use a spoon or cookie scoop to portion the dough into 12 balls about the size of a ping ping ball. Roll to form a solid ball. You can portion these directly into a flat storage container with a lid or onto a parchment-lined baking sheet.

Chill for 1 hour to firm and then move to an airtight container for longer-term storage. These energy balls can be kept in the fridge in an airtight container for up to 2 weeks. For longer storage, freeze solid on a baking sheet and then move to a zip-top bag for up to 2 months. Serve frozen or thaw in the fridge first.

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Beat oats, peanut butter, walnuts, chocolate chips, and honey in the bowl of a stand mixer fitted with the paddle attachment until well combined, adding more honey if mixture is not holding together.

Scoop mixture with a cookie scoop and form into 24 balls; place on a cookie sheet. Refrigerate until firm, 30 to 60 minutes.

Combine wheat germ, peanut butter, honey, and milk powder in a bowl; shape into 20 bite-sized balls. Arrange balls on a plate.

Place in the freezer until solid, at least 1 hour.

Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.

Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.

Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.

Refrigerate for 2 to 24 hours before serving.

Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly.

Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.

Mix oats, almond flour, chocolate chips, flax seed, and chia seeds together in a large bowl. Add cranberries, pecans, peanut butter, honey, and vanilla and mix with your hands (you may want to wear gloves).

Roll dough into twenty four 1 1/2-inch balls and place in resealable bags. Store in the refrigerator for up to 4 to 5 days, or freeze until ready to use.

Line a baking sheet with parchment paper and set aside.

Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.

Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

Combine ground almonds and cinnamon in a small bowl; set aside.

Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.

Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.

Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.

Place in the freezer to firm up and store.