Almond Butter Energy Balls Food
OATMEAL PEANUT BUTTER COOKIE ENERGY BITES WITH CHIA + CACAO NIBS
No bake oatmeal peanut butter cookie energy bites that taste just like your favorite cookie! These delicious, easy oatmeal cookie energy bites are packed with fiber and protein thanks to creamy peanut butter, oats and chia seeds. Add cacao nibs for rich chocolate flavor in every bite!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Breakfast Dairy Free Gluten Free No Bake Snack Vegan
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, stir together oats, chia seeds and cacao nibs. Set aside.
- Add dates and water to the bowl of a food processor and process a few times until dates begin to break down a bit and form a paste. Next add in maple syrup, vanilla and peanut butter; process again until it begins to look like a wet cookie dough and ingredients are well combined.
- Add wet ingredients to dry ingredients and mix with a wooden spoon. I like to use my hands because it's much easier to get everything mixed well. I know it's a little messy, so my advice is to coat your hands with a small amount of coconut oil so that the dough doesn't stick.
- Once the ingredients are well combined, form into 1 inch balls. Store in an airtight container in the fridge. Balls will last for 5-7 days or can be frozen for up to a month.
Nutrition Facts : ServingSize 1 energy bite, Calories 149 kcal, Carbohydrate 17.6 g, Protein 4.6 g, Fat 7.7 g, Fiber 3.9 g, Sugar 8.6 g
ALMOND COCONUT ENERGY BALLS
These tasty little treats were inspired by Katie's post for lemon poppy seed no bake cookies that she shared on her blog just a couple of days ago: http://www.katiekdid.com/2012/03/27/lemon-poppy-seed-no-bake-cookies/ I made them my own adding in some chocolate and desiccated coconut in place of the poppy seeds and using a home-made almond butter in place of the coconut butter. Also I eliminated the lemon flavour due to my citrus allergy. I really like these as a not so indulgent treat that keeps me going and makes me happy. I hope you do, too!
Provided by Lalaloula
Categories Candy
Time 15m
Yield 15 small balls
Number Of Ingredients 8
Steps:
- In a big bowl combine both flours, salt, desiccated coconut and chocolate.
- Microwave your almond butter on high for 30 seconds to make it runny and then stir in vanilla.
- Add this to the flour mixture and knead into a dough adding tea as necessary. You should be able to form this with your hands easily like you would form cookies. Depending on your flours and almond butter you will need more or less liquid. Just make sure this does hold together well without being sticky.
- Roll into bite-sized balls and refrigerate until ready to use (I left mine over night).
- Enjoy!
Nutrition Facts : Calories 30.1, Fat 2.7, SaturatedFat 0.4, Sodium 29.8, Carbohydrate 1.1, Fiber 0.5, Sugar 0.3, Protein 1
ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 30 cookie dough balls
Number Of Ingredients 7
Steps:
- Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
- Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
- Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.
ALMOND BUTTER ENERGY BALLS
Almond Butter Energy Balls are so delicious. Sweet, nutty, perfectly flavored. Easy made with only 6-ingredients. Without added sugar. Perfect snack! Vegan+GF
Provided by Natalie
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Put Medjool dates in a bowl and soak in hot water for a few minutes. Drain, and reserve the water!
- Put all ingredients in food-processor. Note: add soaked dates first for easier mixing.
- Mix everything on high speed for a few minutes until the dough is formed.
- Check the texture by pinching the dough between your fingers. It should be sticky and able to keep its shape.
- If the mixture is too dry, add a bit of resrved hot water from dates (just a teaspoon). Mix again and check the texture.
- Taste the dough and add sweetener, if desired and to taste. (See "Recipe tips" section for sweetener recommendation).
- Using a spoon, scoop out the dough and roll between your palms to form a little ball. Repeat with remaining dough.
- Place balls on a plate, serving tray or in an airtight container and refrigerate to harden.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 ball, Calories 109 kcal, Carbohydrate 11 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 6 g
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- Add all the ingredients into a large bowl and mix. Once the mixture gets thicker, continue folding the dough.
- Once the dough is thick, scoop out the balls with a cookie scoop. Or just use your own hands to form balls.
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- Line a baking sheet with parchment or wax paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
- In a medium bowl, add almond butter, maple syrup, coconut flour and cacao powder. Whisk as long as you can. When the mixture gets harder to stir, use a rubber spatula to fold until well incorporated. Fold until thickened.
- Using a cookie scoop, scoop and drop almond butter balls onto the prepared baking sheet, spaced evenly apart. Here are the small and medium cookie scoops I use.
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- In a food processor, pulse almonds and dates to a fine, crumb-like texture. Add almond butter, raisins, and seeds and pulse to combine. Cover and refrigerate for 20-30 minutes.
- Roll mixture into balls and place onto a parchment paper lined baking sheet. Refrigerate until ready to serve.
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- Using your hands, form into heaping tablespoon sized balls, wetting your hands a little if they start to stick. Add to a container and chill in the fridge for 30 minutes.
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ALMOND BUTTER BALLS - RECIPES JUST 4U
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- Place the dates and cashews in the container of a food processor and pulse until the mixture resembles a coarse meal.
- Add the almond butter, coconut milk, cocoa powder, (100% cacao powder for Whole30) vanilla (Omit for Whole30) and sea salt to the food processor and process until the mixture just starts to clump together.
ALMOND BUTTER ENERGY BALLS (PALEO, PROTEIN, VEGAN, GF ...
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- Mix the almond butter and maple syrup together. Mix in the coconut flour, chia seeds and cinnamon. Using a fork, mix until everything is well blended.
- Scoop about a 1 tablespoon sized ball your hands. Gently press and roll until an energy ball is formed. If you find that the dough is too dry, add more almond butter a tiny bit at a time, until the consistency will hold the shape of a ball. Alternatively, if you find the dough is too wet, add more coconut flour a tiny bit at a time, until the consistency will hold the shape of a ball. Repeat and make remaining energy balls.
HONEY CINNAMON ALMOND BUTTER ENERGY BITES - AMBITIOUS …
From ambitiouskitchen.com
- Next add in flaxseed meal, chia seeds, protein powder of choice and mini chocolate chips. At this point I usually have to use my hands to mix and work with the dough and get everything mixed together well. You should be able to form balls that stick together. Because all nut butter consistencies are different and depending on what protein powder you use, you may need to add in more nut butter or sweetener to help the balls stick together.
- Roll dough into 8 balls and place on a plate; sprinkle with a little sea salt, then transfer to the bites to the fridge to firm up. Once firm (after about 15 minutes), you can transfer to an airtight container and store in the fridge for up to 1 week. Makes 8 energy bites.
ALMOND BUTTER ENERGY BALLS- JUST 4 INGREDIENTS! - OPALROOTS
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- Combine all ingredients except the chocolate chips in a food processor. Pulse for a few seconds until ingredients are combined. Stir in chocolate chips if using.
- Use a cookie dough dispenser to measure out rounded spoonfuls of the batter. Roll these up in a ball. See notes for troubleshooting.
- Store in an airtight container. They will last up to a week in the fridge or up to 3 months in the freezer.
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- Place all ingredients into food processor and blend for 5 minutes, or until the mixture is smooth and a little runny, scraping down the sides as needed.
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- Line a baking sheet with parchment paper or wax paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
- In a medium bowl, add almond butter, maple syrup, and coconut flour. Whisk as long as you can. When the mixture gets harder to stir, use a rubber spatula to fold until well incorporated. Fold until thickened. Cover bowl and freeze for 15-20 minutes.
- Remove from freezer. Using a cookie scoop, scoop and drop balls onto the prepared baking sheet, spaced evenly apart. Here are the 1-tablespoon and 2-tablespoon cookie scoops I use.
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ALMOND BUTTER AND QUINOA ENERGY BALLS - HAPPY HEALTHY MAMA
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- Add the quinoa and water in a saucepan, bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes. Remove from heat and let it cool.
- In a large bowl add all the ingredients. With a wooden spoon mix well to combine everything. You will end up with a sticky dough that holds together.
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- Place the rolled oats and a pinch of salt in a large skillet and place over low to medium heat to toast. Stirring regularly, cook for around 5 minutes or until the oatmeal is fragrant and just beginning to brown at the edges. Remove from the heat.
- Strain the dates and place them in a food processor with the almond butter, toasted oats, vanilla, a 1/4 cup of coconut and the protein powder.
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- Place all ingredients, including 4 tbsp honey, in a food processor and blend until smooth. Scrape the sides.
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- In a large mixing bowl, combine all your ingredients and mix very well, until combined. If the batter is too thick, add a tablespoon or two of milk until thick and smooth.
- Using your hands, form 40 small or 20 large balls of dough and place them on the lined plate. Refrigerate for at least 30 minutes, or until firm.
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- Pit the dates and soak them in warm water for 10-15 minutes, then place them in a food processor along with the maple syrup. Blend until you get smooth and sticky mixture. Add 2 tbsp pecans (reserve 1 tbsp for the later), peanut butter, coconut oil, ground almonds, cacao powder, vanilla extract (essence) and a pinch of salt. Continue pulsing until the mixture is well incorporated.
- In a small bowl mix 1 tbsp rolled oats and 1 tbsp chopped pecans. Set aside. Scoop 1 tablespoon of the mixture and using your hands, make a ball, then roll it into the oats and pecan mix. Place on a board. Repeat the above until you use all of the mixture.
- Chill in a fridge for an hour. Store in an airtight container between parchment paper to keep them from sticking together. However, if you don’t have parchment paper, you can tuck a slice of white sandwich bread inside the container. The cookies can also be frozen – in a freezer safe container or bag.
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- Remove bowl from refridgerator (mixture should have harden slightly). Using a spoon, scoop ~ 1 tbsp of mixture and use hand to form it into a ~1.5inch diameter round ball shape. Repeat untill mixture is gone - should yield about 2 dozen energy balls.
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There are plenty of different energy balls recipes, but most use oats as a source of fiber and protein. Also, they are always sweetened with unrefined sugar like Medjool dates, rice syrup, or maple syrup. Finally, energy balls often contain healthy fats and extra protein from nut butter, seeds, or nuts. How To Make Almond Butter Energy Balls. These oatmeal energy …
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How to Make Almond Butter Energy Balls. The easiest way to make these no-bake almond butter energy balls? Use a food processor and add the almond butter, honey, vanilla and sea salt. Pulse to combine. Otherwise, use a wooden spoon to bring those ingredients together. Next, either ask the remaining ingredients to the food processor or bowl and …
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