Today’s post is all about energy balls! If I’m being honest I have never really loved energy balls, most of the ones I’ve tried have been flavorless or too sweet and sticky from too many dried fruits. I tried a few months ago to make some beetroot energy balls, and while they were most definitely edible, they were not something I would necessarily crave.
Adrienne, of The Rich Life in Wine Country, and my dad sent me the nicest care package several days ago, filled with yummy goodies, my favorite hand lotion, sweet notes, and Nutiva Coconut Butter. I use coconut oil often but have never used coconut butter before…boy have I been missing out! It is so delicious! Creamy, slightly sweet, and seemingly extremely versatile, I was eager to make something with this new product!
Adrienne, recently made Energy balls with coconut, almond butter, chocolate chips, turmeric, and hemp hearts …ummm YUM, as well as some raspberry cheesecake pink hearts (check out the recipes HERE)! This inspired me to give the whole energy ball thing a try.
I have a love of peanut butter with, well, pretty much anything. In thinking about what to put in my energy balls, I immediately thought ‘hmm maybe I ought to make a peanut butter, chocolate chip, cookie ball?’ In an attempt to keep sugar low, and nutrition high I used the Nutiva coconut butter, honey, flax seed and oats to bind it all together with the peanut butter and chocolate chips. I must say, you guys, I really hit the nail on the head with this one. These balls are sweet and decadent enough to make into a dessert but healthy enough to eat first thing in the morning. If you are a peanut butter lover as much as I am, then you have to give these energy balls a try!
Chocolate Chip, Peanut & Coconut Butter Balls Recipe:
- 1 1/3 cup of old fashioned oats
- 1/2 cup of peanut butter, creamy or crunchy
- 1/2 cup of ground flax seed
- 1/3 cup of coconut butter, barely melted and cooled
- 1/4 cup of honey
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- Melt coconut butter until just barely melted, stir, and let cool.
- Add all ingredients to the bowl, except chocolate chips, stir to combine.
- Fold in chocolate chips. (Note: the batter should look like a wet cookie dough batter, if too dry add some more coconut or peanut butter, or if too wet add some more oats)
- Using a melon scooper or your hands, I prefer my hands, roll batter into balls.
- Place balls in the refrigerator on a parchment lined plate until firm, 1-2 hours.
- Transfer to an air tight container, will keep for 4-6 days…if they last that long.
Be sure to check out my super easy Vegan Peanut Butter Fudge bonus recipe! This fudge is so creamy, rich, slightly sweet and so refreshing. It takes 5 minutes to whip up and firms up in the refrigerator in half an hour. This is sure to be a go-to recipe for you all, as an easy dessert for any occasion!
Peanut Butter Fudge
- 1 cup of smooth Peanut Butter
- 1/3 cup of Nutiva Coconut Butter
- 2 tablespoons maple syrup, honey, or sweetener of choice
- 1/4 cup of chocolate chips
- Melt peanut butter and coconut butter in a microwave safe bowl or using a double boiler. If using the microwave cook in 30 second intervals, stirring after each interval until completely smooth and melted.
- Mix maple syrup, or sweetener of choice, into the melted PB and Coconut mixture.
- Spread evenly in a parchment lined 8×8 pan and top with chocolate chips.
- Place in the fridge for a minimum of 30 minutes or until firm.
- Enjoy! Fudge will keep in the fridge for one week.
I hope you enjoy these Peanut Butter recipes as much as I do! Let me know what you think!
Much love and happiness,