Snacking is the hardest for me. To NEVER snack during the day isn't an option that will work long term. So coming up with a selection of healthier choices is needed. And this recipe is super easy. BUT like all snacks, you have to exercise portion control. Have one, or two, and then put them away. :)
The first time I made these balls - recipe found on a site called Delighted Momma - I used store bought almond butter. I wasn't happy. It was separated, hard to recombine and gloppy. So decided to make my own. I bought a large bag of slivered almonds at Costco, toasted them in the oven, and then whirled them in my Cuisinart until the right consistency.
The only note I would add is the almond butter needs to sit overnight. I don't know why. I only know if I used it the minute it's done, the energy balls were a little oily and overly soft. If I wait 12-24 hours, they just seem to come out better. Storing it in the refrigerator overnight also really helps.
I hope you enjoy these as much as I do. And honestly - the recipes on the Delighted Momma blog are worth exploring. I just wish she had a system in place to separate them by category. Like most blogs you have to scroll through her posts to find the one your want. That said - I have the same problem here. Guess I need to figure that out too.
I'm going to have to dig through soon to find her recipe for Cauliflower Biscuits - a great, tasty Gluten free option I also enjoyed. If I find it again, I'll share it here.
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Chia Seed No Bake Superfood Energy Balls
- 1/2 cup of shredded unsweetened coconut
- 1/2 cup of chia seeds
- 1/2 cup of raw chocolate/cacao nibs ( these are unsweetened and your local health food store should have them)
- 1/2 cup almond butter (I like homemade best - see below)
- 2 tbs of honey
- 1 tsp of cinnamon
Throw all the ingredients into a bowl and mix together. Place in the fridge for 30 minutes and then roll into small tablespoon size balls. Place in an airtight container and keep in your fridge up to a week.
Homemade Almond Butter -
Spread raw unsalted slivered almonds on a cookie sheet. Place in 350 degree preheated oven. Watch closely and stir regularly until lightly toasted. Place right of the oven into your food processor and process on high until a butter consistency, pausing occasionally to scrape down sides so there are no lumpy bits.