No Bake Energy Balls

no bake energy balls

This is my favorite post-workout snack. Super easy to make, and filled with energy boosting ingredients like oats, peanut butter, and flax seeds. The chocolate chips are optional, but of course I opted YES.

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Pour all ingredients into a mixer bowl. When it comes to energy boosting ingredients, the possibilities are endless! You can add in all kinds of healthy things like chopped dried fruits, sunflower seeds, almonds, pecans, or walnuts. This calls for ground flax seed, but I used whole. I don’t mind the crunchiness. Using the paddle attachment, and mixer on a low setting, mix until just combined.

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Remove bowl from mixer and cover with plastic wrap. Chill in the refrigerator for about 30 minutes.

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After it is chilled through, roll out into 1 inch balls. Store in air tight container in the fridge.

No Bake Energy Balls
This is my favorite post-workout snack. Super easy to make, and filled with energy boosting ingredients! The chocolate chips are optional, but of course I opted YES.
Servings
20-24 balls
Servings
20-24 balls
No Bake Energy Balls
This is my favorite post-workout snack. Super easy to make, and filled with energy boosting ingredients! The chocolate chips are optional, but of course I opted YES.
Servings
20-24 balls
Servings
20-24 balls
Ingredients
  • 2 cups oats dry
  • 1 1/3 cups coconut flakes
  • 1 cup peanut butter
  • 1 cup flax seed
  • 1 cup chocolate chips optional
  • 2/3 cup honey
  • 2 tsp vanilla
Instructions
  1. Pour all ingredients into a mixer bowl. Using the paddle attachment, and mixer on a low setting, mix until just combined.
  2. Remove bowl from mixer and cover with plastic wrap. Chill in the refrigerator for about 30 minutes.
  3. After it is chilled through, roll out into 1 inch balls. Store in air tight container in the fridge.
Recipe Notes

The possibilities are endless! You can add in all kinds of healthy things like chopped dried fruits, sunflower seeds, almonds, pecans, walnuts, and other types of chocolate. This calls for ground flax seed, but I used whole. I don't mind the crunchiness.

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