Easy Energy Balls Food

DOUBLE CHOCOLATE OATMEAL ENERGY BITES & 19 MORE ENERGY BITES FOR KIDS

Steps:

• Add all of the ingredients except the chocolate chips into a food processor and process until well-blended.
• Transfer to a medium-sized bowl and add chocolate chips. Mix well.
• Roll into 1-inch balls and place on parchment paper inside an airtight container.
• Chill and serve!

ENERGY BITES

Steps:

• Put pecans in a food processor and blitz to crumbs. Add raisins, peanut butter, flaxseeds, cocoa powder and agave syrup, then pulse to combine.
• Shape mixture into golf ball-sized balls and roll in desiccated coconut to coat. Put in the fridge to firm for 20 mins, then eat whenever you need a quick energy boost.

ENERGY BALLS

Steps:

• Place oats, peanut butter, honey, almond flour, flaxseed meal, and coconut oil into the bowl of a stand mixer.
• Mix on low speed until everything is incorporated.
• Add the chocolate chips and mix again.
• Roll into balls about an inch in diameter. If you find the dough is too crumbly, especially for the last few balls, it may just need to be warmed in your hands a bit to soften the oils and help it hold together. You can also add a little more peanut butter if you need to.
• Store in an air tight container in the refrigerator up to two weeks.
• To freeze energy balls, place in a single layer on a cookie sheet and freeze a few hours until solid. Then place in a sealed bag in the freezer.

APPLE CINNAMON ENERGY BALLS RECIPE

Steps:

• Add all ingredients to food processor.
• Blend until fully combined and shape into balls. Each should be about the size of one tablespoon. If too hard to shape, refrigerate for 30 minutes.
• Store in fridge for up to 5 days.

ENERGY BALLS RECIPE

Steps:

• Line a baking sheet with parchment paper and set aside. Combine the old fashioned oats, peanut butter, honey and chocolate chips. I like to add a splash of vanilla and pinch of sea salt too. Add in any other desired mix-in's. Stir until combined.
• Use a small cookie scoop or Tablespoon and round them into balls. Place pan in the refrigerator or freezer until hard. Then store in a zip top bag or covered container for up to 2 weeks in the fridge or 3 months in the freezer.

NO BAKE OATMEAL ENERGY BALLS

Steps:

• Place all of the ingredients in a large mixing bowl: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you'd like to add. Stir to combine. If the mixture seems too wet, add a bit more oats. If it's too dry, add a bit more nut butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
• Remove the bowl from the refrigerator and portion the dough into balls of desired size. (I use a cookie scoop to make mine approximately 1 inch in diameter). Enjoy!

EASY ENERGY BALLS

Steps:

• Stir oats, coconut, peanut butter, flax seeds, chocolate chips, and honey together in a large bowl until well-combined. Roll into golf ball-size balls.

EASY ENERGY POWER BALLS

Steps:

• Stir all the ingredients together in a large bowl. The mixture will be a bit tricky to stir at first, but with pressing the nut butter and honey around and into the other ingredients, it will eventually turn into a more cohesive mixture.
• If the mixture seems too dry and crumbly, add a bit more nut butter or honey. If the mixture seems too wet, sprinkle in some more oats. Form into 1-inch balls or for a slightly easier time forming the balls, place the mixture into the refrigerator for 20 to 30 minutes and then roll into balls.
• When forming the balls, a medium cookie scoop is useful and helps to keep each ball the same size - we try to make the balls about 1-inch in diameter, but this is up to you.
• Store energy balls in an airtight container in the refrigerator for up to 2 weeks or freeze (wrapped well) for up to 3 months.

NO BAKE ENERGY BALLS

Steps:

• Add the no stir creamy peanut butter, honey, rolled oats, vanilla protein powder, salt, and mini dark chocolate chips to a mixing bowl and use a rubber spatula to mix until the batter is combined
• Use a mini cookie scoop or a spoon to drop energy balls with a spoon onto a wax paper covered cookie sheet. They should be around 1 inch in size.
• Roll the energy balls with your hands to form the shape
• Place cookie sheet with the energy bites on it in the fridge for 1 hour, or until the balls are hardened
• Transfer energy balls to a ziploc bag and store in the freezer

8 NO-BAKE OATMEAL ENERGY BALLS

Steps:

• Add the nut butter and honey and stir to combine well. Add the all of the other ingredients and stir to combine well.
• Refrigerate the mixture for about 30 minutes.
• Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.
• Store the balls covered in the fridge for up to a week, or in the freezer for much longer.
• In a medium bowl, add the peeled banana and mash thoroughly with a fork.
• Add the dry oats and chocolate chips and stir to combine.
• Refrigerate until the mixture holds together, about 30 minutes.
• Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.
• Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

DATE ENERGY BALLS

Steps:

• Process: Add dates, nuts and salt in a food processor fitted with the S-shaped blade. Process until mixture is well combined and sticking together.
• Form balls: Scoop dough from food processor with your hands (or a cookie scoop) and form into small balls using your hands. Enjoy right away or store for later.
• To store: Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.

10+ HEALTHY NO-BAKE ENERGY BALL RECIPES, INCLUDING CHOCOLATE COCONUT DATE BALLS (VEGAN)

Steps:

• PREP: Line a baking sheet or plate with parchment paper. Then, place a few spoonfuls of desiccated coconut into a separate small bowl or dish. This is NOT the 1 cup of coconut that goes into the balls, but what the balls get rolled into so that they're coated on the outside! Set aside.
• In a large food processor, add pitted medjool dates, desiccated coconut, cacao powder, hemp seeds, and water. Pulse until it forms a paste-like texture. If things aren't sticking together, feel free to add a splash more water until it does.
• Using a large spoon, take a couple spoonfuls of the mixture from the food processor and place it in your hands. Roll into balls, then roll the balls in the dish with the coconut until the outsides of the balls are fully coated. Place finished ball onto the parchment lined baking sheet/plate. *this part is meant to be a little messy!
• Repeat until all mixture is used up. Recipe as written should make about 10-12 balls, depending on size.
• Place the plate/sheet of balls into the freezer for 2 hours to allow them to firm.
• Allow balls to thaw for a couple minutes before you enjoy them! The texture is meant to be soft and chewy. Store remaining in the fridge or freezer :)

NO BAKE ENERGY BITES

Steps:

• Stir all ingredients together in a large mixing bowl until thoroughly combined.
• Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.)
• Roll into mixture into 1-inch balls.
• Then enjoy immediately! Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

COCONUT LOVE BITES

Steps:

• Combine all ingredients in a bowl, excluding the unsweetened shredded coconut. Line a tray with wax paper. Form the ingredients into little balls. Roll each ball in the unsweetened shredded coconut. Add the balls to the tray, then put into the freezer for 30 minutes to form.

NO BAKE ENERGY BALLS

Steps:

• Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
• Remove dough from refrigerator; roll into balls, about 1 inch in diameter.