Balls are often better than Cookies! For one, they’re delicious, take just minutes to make (no need for an oven), they’re packed with nutritious ingredients, and it's easy to make dairy-free and gluten-free options.
If you’re busy, have hungry kids, or fueling up for a big workout, these DIY energy bites are the perfect portable snack. For one, they’re delicious, and they take just minutes to make. Plus, you can customize them by swapping the fruits, spices, and nut butters.
Get started with the almond-apricot recipe and modify it into three fun twists.
ALMOND-APRICOT ENERGY BALLS
Makes 12
1/3 cup dried apricot halves (about 6)
1 tablespoon honey
¼ cup + 1 tablespoon almond butter, at room temperature
¼ cup ground flaxseeds
¼ teaspoon kosher salt
2/3 cup rolled oats
¼ cup freeze-dried strawberries, crushed into a powder (optional)
1. Place apricots, honey, almond butter, flaxseeds, and salt in the bowl of a food processor. Pulse 5 times, then process the mixture for about 20 seconds.
2. Scrape down the sides of the bowl, add oats, pulse 5 times, then process for 20 seconds more.
3. Use a tablespoon measure to scoop out mixture; shape each scoop into a ball, then roll in strawberry powder, if desired. Refrigerate until ready to eat.
Nutrition facts per serving: 84 cals, 5 g fat (0.6 saturated fat), 9 g carbs, 3 g protein, 2 g fiber, 57 mg sodium
TWIST #1: CHOCOLATE, PEANUT, PRETZEL
1/3 cup dried apricot halves (about 6)
1 tablespoon honey
¼ cup + 1 tablespoon peanut butter, at room temperature
¼ cup ground flaxseeds
¼ teaspoon kosher salt
¼ cup rolled oats
1/3 cup crushed pretzels
2 tablespoons dark chocolate nibs
Roll balls in cacao powder or crushed pretzels (optional)
1. Place apricots, honey, peanut butter, flaxseeds, and salt in the bowl of a food processor. Pulse 5 times, then process the mixture for about 20 seconds.
2. Scrape down the sides of the bowl, add oats, pretzels and dark chocolate chunks. Pulse 5 times, then process for 20 seconds more.
3. Use a tablespoon measure to scoop out mixture; shape each scoop into a ball, then roll in cacao powder or crushed pretzels, if desired. Refrigerate until ready to eat.
TWIST #2: TROPICAL FRUIT
1/3 cup chopped dried mango
1 ring chopped dried pineapple
1 tablespoon honey
¼ cup + 1 tablespoon almond butter, at room temperature
¼ cup ground flaxseeds
¼ teaspoon kosher salt
2/3 cup rolled oats
2 tablespoons toasted unsweetened coconut + additional for topping.
1. Place mango, pineapple, honey, almond butter, flaxseeds, and salt in the bowl of a food processor. Pulse 5 times, then process the mixture for about 20 seconds.
2. Scrape down the sides of the bowl, add oats and coconut. Pulse 5 times, then process for 20 seconds more.
3. Use a tablespoon measure to scoop out mixture; shape each scoop into a ball, then roll in additional toasted unsweetened coconut that has been crushed, if desired. Refrigerate until ready to eat.
TWIST #3: CARROT-GINGER
1/3 cup dried apricot halves (about 6)
1 tablespoon honey
¼ cup + 1 tablespoon almond butter, at room temperature
¼ cup ground flaxseeds
¼ teaspoon kosher salt
2/3 cup rolled oats
¼ cup packed finely grated carrot + additional for topping
1 teaspoon ground ginger
1/8 teaspoon turmeric powder
1. Place apricots, honey, almond butter, flaxseeds, and salt in the bowl of a food processor. Pulse 5 times, then process the mixture for about 20 seconds.
2. Scrape down the sides of the bowl, add oats, carrots, ginger and turmeric. Pulse 5 times then process for 20 seconds more.
3. Use a tablespoon measure to scoop out mixture; shape each scoop into a ball, then roll in finely grated carrot, if desired. Refrigerate until ready to eat.
Recipes courtesy of Shape.com, September 2016
