Best Energy Balls Recipes

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.

EASY PEANUT BUTTER ENERGY BALLS

Steps:

• Combine oats, peanut butter, crushed walnuts, chocolate chips, and honey in the bowl of a stand mixer fitted with the paddle attachment; beat until well combined, adding more honey if the mixture is not holding together.
• Form 24 balls with a cookie scoop and place on a cookie sheet. Refrigerate until firm, 30 to 60 minutes.

PEANUT BUTTER OAT ENERGY BALLS RECIPE BY TASTY

Steps:

• Combine all ingredients in a small bowl and mix until thoroughly combined.
• Chill in the refrigerator for 30 minutes.
• Use a spoon or tablespoon to evenly divide the mixture into 6 balls. Use your hands to form the ball.
• Enjoy one now and save the rest for later by storing them in a sealed container in the refrigerator up to 1 week.
• Enjoy!

CHOCOLATE DATE ENERGY BALLS

Steps:

• Place dates, chocolate and cherries in a food processor; process until finely chopped about 1 minute. Add nuts, coconut and sunflower kernels; process until blended. Add oil and vanilla; process until mixture comes together. Roll into 12 balls. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.

CHOCOLATE PEANUT BUTTER ENERGY BALLS

Steps:

• Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly.
• Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.

PISTACHIO ENERGY BALLS

Steps:

• Preheat the oven to 375˚ F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside 2 tablespoons of the chopped pistachios for coating.
• Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total.
• Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.
• Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.

CARROT CAKE FREEZER ENERGY BALLS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
• Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

PEANUT BUTTER ENERGY BALLS

Steps:

• Mix wheat germ, peanut butter, honey, and milk powder together in a bowl; shape into bite-size balls. Arrange balls on a plate.
• Place in the freezer until solid, at least 1 hour.

ENERGY BALLS

Steps:

• Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. Roll oat mixture into ping pong-sized balls. Place in a container and store in refrigerator.

PEANUT BUTTER ENERGY BALLS (ENERGY BAR) - EASY NO BAKE

Steps:

• Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.
• Roll mixture into balls.
• Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional).
• Let balls sit in the refrigerator for at least 30 minutes.
• Additional Notes:
• You can make some substitutions with the ingredients. For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds. There are many possibilities, just be careful and keep the ratios consistent.
• Also, I used natural peanut butter which caused my mixture to be more dry. If this is the case add a little milk; about 1/2 tablespoon at a time.

NO-BAKE CRANBERRY-PECAN ENERGY BALLS

Steps:

• Mix oats, almond flour, chocolate chips, flax seed, and chia seeds together in a large bowl. Add cranberries, pecans, peanut butter, honey, and vanilla and mix with your hands (you may want to wear gloves).
• Roll dough into twenty four 1 1/2-inch balls and place in resealable bags. Store in the refrigerator for up to 4 to 5 days, or freeze until ready to use.

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.

SUPERFOOD ENERGY BALLS

Steps:

• Place the almonds, walnuts and pepitas in a food processor and process until only small pieces remain. Add in the maca powder, chia seeds and 1/2 teaspoon sea salt and grind to a coarse consistency.
• Add in the dates and continue to pulse 10 to 15 times until broken down. Add in the almond butter and pulse until a dough forms. (You should be able to pinch the dough between your fingers. If it's too crumbly, add it in a bit more almond butter.)
• Place the dough in the fridge to firm up, 10 minutes. Pinch off about 1 tablespoon dough and roll into a ball. Repeat with the remaining dough. Place in the fridge to firm up for another 5 to 10 minutes.

APPLE CRUMBLE ENERGY BALLS

Steps:

• Blitz 30g of the oats with the dates, ground almonds, almond butter, cinnamon, dried apple slices and a pinch of salt until roughly chopped and beginning to clump together. Grate in the apple, skin and all, then add the remaining oats and pulse until combined.
• Roll into 10 balls and dust with a little more cinnamon. Put in the fridge for 30 mins to firm up. Will keep in an airtight container in the fridge for up to five days.

ENERGY BALLS WITHOUT PEANUT BUTTER

Steps:

• Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
• Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
• Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
• Refrigerate for 2 to 24 hours before serving.

DATE-NUT ENERGY BALLS RECIPE BY TASTY

Steps:

• Put all ingredients in a food processor and process, alternating between pulsing and letting the machine run, until everything is ground and starts to come together in a big mound. Make sure no nut or date pieces remain and that the mixture is smooth.
• Using a large spoon, scoop out lumps of the mixture and form balls between your hands. Place into a container for freezing.
• Thaw and serve as desired.

PERUVIAN ENERGY BALLS

Steps:

• Add all ingredients to food processor and blend well.
• Hand form into small balls and place in refrigerator to harden.

SUNBUTTER® CHOCOLATE CHIP ENERGY BALLS

Steps:

• Mix tahini, sweetener, and vanilla until smooth. Add remaining ingredients and mix well.
• Refrigerate for 30 minutes.
• Remove from refrigerator and roll into 1 inch balls, place evenly on parchment covered cookie sheet.
• Freeze for 30 minutes before serving.
• Store any uneaten energy balls in the freezer to enjoy later.

HEALTHY CHOCOLATE ENERGY BALLS

Steps:

• Grind hemp seeds into a powder in a food processor; add dates and cocoa powder and process until smooth. Roll dough into balls, pressing tightly.

COCONUT-FIG ENERGY BALLS

Steps:

• Line a large baking sheet with parchment paper and set aside.
• In a food processor or blender, place the figs, 1 1/2 cups coconut, coconut oil, cinnamon, and salt and blend until a smooth paste forms. It will have the consistency of brown sugar.
• Form the dough into 1-inch balls, about 1 tablespoon of batter for each, and then roll the balls in the remaining shredded coconut.
• Refrigerate for 30 minutes and serve.