Ingredients
Equipment
Method
- In a medium mixing bowl, add the rolled oats, unsweetened shredded coconut, and a pinch of salt. Stir these ingredients together until they are evenly distributed throughout the bowl.1 cup rolled oats, ½ cup unsweetened shredded coconut, Pinch salt
- To the dry ingredients, add the almond butter, honey (or maple syrup), and vanilla extract.⅓ cup almond butter, ¼ cup honey or maple syrup, 1 teaspoon vanilla extract
- Using a sturdy spoon or a spatula, combine all the ingredients until a sticky dough forms. Make sure there are no dry pockets of oats or coconut remaining, and that the almond butter and sweetener are fully incorporated. If the mixture seems too dry and crumbly, you can add another teaspoon of almond butter or a splash of water. If it’s too wet, add a tablespoon more of oats.
- Fold in the mini chocolate chips. Stir gently until they are evenly distributed throughout the dough.2 tablespoons mini chocolate chips
- Take about one tablespoon of the mixture at a time and roll it between your palms to form small, compact balls. Aim for balls that are about 1-inch in diameter. This recipe should yield approximately 12-15 energy balls.
- Place the rolled energy balls on a plate or baking sheet lined with parchment paper. Transfer them to the refrigerator and let them chill for at least 30 minutes, or until they are firm enough to handle easily. This chilling step is crucial for them to hold their shape.
Notes
Store in an airtight container in the refrigerator for up to two weeks. Can also be frozen for up to 2-3 months.