Servings: 24 serving(s)
Prep time: 15 minutes
Total time: 15 minutes
Almond Butter Energy Balls – tasty bites that are healthy enough to eat for breakfast and are a great snack on the go. They’re no-bake, quick, and gluten-free. For a school-friendly version substitute sunflower seed butter.
I don’t always have time to bake and sometimes I feel bad about it. Keeping my kids well fed is something I often obsess about but it can be challenging. (Not that keeping cookies in the house means my kids are well fed, but it’s all part and parcel of our wholesome and homemade approach to life.)
Take today for instance…
It’s my anniversary. I have a trunkful of Sauvignon Blanc and delicious dinner aspirations.
My son’s lacrosse game is at 7:15. I’ll spend the evening at the rink and won’t be baking cookies or sipping wine.
This is not a complaint, it’s life and there is always Friday night.
This almond butter energy balls recipe is the sort of recipe that fits into busy days and evenings. It takes may be five minutes to pull together and another five minutes to roll into balls. You could even mix it up in the food processor if you think it’ll save time.
They’re tasty bites that are healthy enough to eat for breakfast and are a great snack on the go. They’re also gluten free (if that’s important to you).
Joy’s Almond Butter Energy Balls recipe
No-bake and speedy
- 1 cup rolled oats (gluten-free if necessary)
- 1 cup desiccated coconut (unsweetened)
- ½ cup almond butter, peanut butter or sunflower seed butter (school-friendly)
- ½ cup ground flax seed
- 1/3 cup Crosby’s Fancy Molasses
- 2 tsp. vanilla
- ½ cup dark chocolate chips (mini chips or an extra dark chocolate bar, chopped)
- Blend and roll into balls.
- Refrigerate or freeze
- Place rolled oats, coconut and chocolate chips in a food processor. Whirr until chocolate chips are chopped. Add remaining ingredients and whirr until combined.
- Form into balls and chill or freeze.
Makes about 2 dozen balls.
A few tips:
- To make them more nutritious use an extra dark chocolate in place of the chocolate chips. (I like to use a bar that’s 70% cocoa content, or higher.)
- For the oatmeal, use large flake or quick oats, not instant oatmeal. (Instant oatmeal goes gluey and is lower in fiber).
Are you looking for more gluten-free recipes? Try oatmeal flax bars:
One more thing…
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