Peruvian Energy Balls Recipes

ENERGY BALLS

Steps:

• Place oats, peanut butter, honey, almond flour, flaxseed meal, and coconut oil into the bowl of a stand mixer.
• Mix on low speed until everything is incorporated.
• Add the chocolate chips and mix again.
• Roll into balls about an inch in diameter. If you find the dough is too crumbly, especially for the last few balls, it may just need to be warmed in your hands a bit to soften the oils and help it hold together. You can also add a little more peanut butter if you need to.
• Store in an air tight container in the refrigerator up to two weeks.
• To freeze energy balls, place in a single layer on a cookie sheet and freeze a few hours until solid. Then place in a sealed bag in the freezer.

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.

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.

PERUVIAN ENERGY BALLS

Steps:

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

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.

NO BAKE ENERGY BALLS

Steps:

• Instructions.
• Mix all of the ingredients together in a bowl.
• Use parchment paper and roll them into bite size balls.
• Refrigerate for 1 hour or overnight if desired.

VEGAN ENERGY BALLS

Steps:

• Combine ground almonds and cinnamon in a small bowl; set aside.
• Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
• Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
• Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
• Place in the freezer to firm up and store.