Energy Balls 40.000

Toni L. Sandys/The Washington Post

Sep 20, 2012

Here's a snack for kids that's nutrient-rich and full of healthful calories. For the nut-seed-fruit combination, Casey Seidenberg finds that sunflower seeds, raisins and dried cranberries are usually a hit.

Make Ahead: The balls can be eaten right away, but their texture improves after several hours in the refrigerator. They can be stored in an airtight container and refrigerated for 7 to 10 days or frozen for up to 3 months.


Servings: 40 balls
Ingredients
  • 1 cup peanut butter, sunflower butter or almond butter
  • 1 cup raw or regular honey (start with less if regular honey and add more if needed)
  • 3 cups rolled oats
  • 1/2 cup ground chia seed or flaxseed
  • 1 cup mini chocolate chips or cacao nibs
  • 1 cup any combination of nuts, seeds and soft dried fruit, such as sunflower seeds, raisins and dried cranberries
  • Sweetened shredded coconut, for rolling (optional)

Directions

Combine the nut butter and honey in a large mixing bowl and stir until smooth. Gradually add the oats and chia seed or flax seed. Add the cacao nibs or chocolate chips and the nut-seed-fruit mixture, and mix gently to combine.

Use your hands to roll the mixture into balls approximately the size of ping-pong balls. If desired, roll them in shredded coconut. Place the balls in paper mini-muffin cups. At this point, you can eat them, but they'll be less sticky after a night in the refrigerator. Layer the balls in an airtight container, using wax paper to separate the layers, and refrigerate for 7 to 10 days or freeze for up to 3 months.

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Recipe Source

Adapted from a recipe by Casey Seidenberg, co-founder of Nourish Schools, a nutrition education company in the District.

Tested by Toni Sandys.

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Email questions to the Food Section at food@washpost.com.