Did you know that today is National Chocolate Chip Day? I decided to celebrate by making two of my favorite recipes that make me feel like I am indulging while still eating healthy. Today I’ll be sharing my recipe for Energy Balls, but tomorrow’s post has a small sneak peek over on my Instagram if you’re impatient and like guessing games.
So, the energy balls. These babies became a staple back when I was eating for health, but when I was nursing the twins, I put in a milk making “secret” ingredient (that I’ll share below). They are no bake, but do take some patience. Today, for example, I had to go to and from the refrigerator several times before I had it just right and the mixture was firm enough to make balls. But, as a mom who is always needing to go to the kitchen to feed one of the six mouths in this house, it doesn’t really impact my life. Anyways.
What do I love about them?
- They are filled with protein and really do make me feel full and energized.
- They are quick to pop in a snack-size bag and take with on a trip to the gym or commute.
- Feeling dried cherries and white chocolate today? No big deal – just sub them in for the “original” ingredients I’ve listed.
- They freeze REALLY well. I took a whole batch with me (frozen) on our road trip to Nurin’s wedding last summer. They survived four days in the car (to and from) as well as Charleston June sunshine, thanks to freezing ahead and putting in snack bags.
And now, for you to also fall in love with them! I highly recommend sticking to the recipe below for SIZING, but feel free to sub in (I’ve listed some options). Note that I say this from experience. Again, I have six mouths to feed, so I am known to cook for an army. This isn’t the time to do so. Enjoy!
- 1 cup (uncooked) rolled oats
- 1/2 cup mini chocolate chips (I LOVE semi-sweet, but you can use your favorite – white, milk, etc)
- 1/2 cup peanut butter (today I went for The Sneaky Chef No-Nut Butter in Chocolate which is great if you have nut allergies in the house, but I do find a crunchy peanut butter or almond butter works best)
- 1/3 cup honey (our’s is a local find – can’t wait for farmer’s market season!)
- 1 teaspoon vanilla extract
- 1/4 cup add-ins (dried berries, coconut flakes, sliced almonds, chia seed, flax seed all are tasty)
- * If you are a nursing mama, I suggest adding in 1 TBS of Brewer’s Yeast to help with milk production
Aren’t they so pretty together?
- Combine all the ingredients together in a large bowl.
- Put in fridge for about 30 minutes to “set” – this makes the forming easier!
- Ball up the mix – I like to use my cookie baller for this and place on a baking sheet with wax paper.
- Freeze until set (about 1 hour) and then eat, portion for the week, or put in a freezer safe container until it’s time to enjoy!
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