pear energy balls

 Haven't made these pear energy balls yet, but I'm trying to clear tabs. :)

Ingredients

• 1 cup rolled oats (old-fashioned, not quick oats)
• 1/2 cup dried pears (soft, not rock-hard—check that they’re pliable)
• 1/2 cup almond butter (natural, at room temperature)
• 1/4 cup honey (real honey, not the fake stuff) [i will probably substitute date paste]
• 1/4 cup chia seeds
• 1/2 teaspoon cinnamon
• Pinch of salt (seriously, don’t skip this)

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Instructions

1. Toss your rolled oats into a food processor and pulse until they’re finely ground—think flour-like texture with a bit of texture remaining, not turned into complete dust.
2. Add the dried pears, almond butter, honey, chia seeds, cinnamon, and salt right into the processor with the ground oats. Pulse everything together until it’s well combined and the mixture sticks together when you pinch it between your fingers (if it crumbles, pulse more or add a tiny bit more honey).
3. Let the mixture sit for about 5 minutes—the chia seeds will absorb moisture and everything holds together way better (trust me on this one).
4. Roll the mixture into small balls about 1 inch in diameter—roughly walnut-sized—and line them up on a baking sheet with parchment paper. Don’t stress about making them perfectly round; rustic works just fine.
5. Pop the baking sheet in the refrigerator for at least 30 minutes to set and firm up. This step is key—skip it and you’ll have a smushed mess when you try to pack them.
6. Once they’re firm, transfer the energy balls to an airtight container for storage. Keep them refrigerated and enjoy whenever you need a quick nutritious boost that actually tastes good!

 

energy balls

 I'm on a no refined sugar, no refined grains, no industrial seed oil kick, and it's making eating tough.  A stop at Whole Foods led me to something like these, and I'll make my own from these ideas.

Chocolate energy balls from here.

• ¼ cup raw almonds, or other unroasted nut of choice
• ¾ cup old fashioned rolled oats
• 2 tablespoons ground flax seed
• 2–3 tablespoons cocoa powder
• 10 ounces medjool dates
• 1–2 tablespoons coconut oil, melted

Place almonds in a food processor and pulse until finely chopped. Add oats, ground flax seed, and cocoa powder. Pulse until well combined.

Add dates and pulse for 30 seconds, or until mixture is combined and crumbly. Drizzle 1 tablespoon melted coconut oil over mixture and pulse for a few seconds, or until the mixture is sticky and holds together. If still crumbly, add more oil and pulse again.

Roll into 24 1-inch balls and place in a baking dish or on a tray.

Refrigerate for 20 minutes, or until firm. Enjoy immediately, or keep leftovers in an airtight container in the fridge for up to 2 weeks.

 

Strawberry energy balls from here

• 1 cup dates without pits
• 1 cup strawberries (fresh or frozen)
• 3/4 cup chopped almonds
• 1 cup rolled oats
• 1 T chia seeds

coconut flakes, as desired

Slice dates and strawberries, chop almonds.  Put everything (except coconut flakes) in food processor and blend until almonds are finer but not paste.  Put in the fridge for an hour, then shape into balls and roll in coconut.

 

Peanut butter energy balls with extra protein and fiber

• 1 cup (100g) rolled oats
• 1/2 cup (125g) smooth natural peanut butter
• 1 cup (180g) white beans, rinsed and drained
•  7-8 medjool dates, soaked (or more if deglet noor)
  
• 1 teaspoon vanilla extract
•  
• Soak dates 5-10 minutes in warm water.  Pulse oats in food processor until like flour and remove.  Process PB, beans, and dates.  Then add in vanilla and oats, and form into balls. 
•  

Chocolate date energy balls

• 1 1/2 cups (162 g) pecans or walnuts  
• 1 c (188 g) dates, pitted (if not soft, soak in warm water 5-10 minutes)
  
• 1/4 c (24 g) cocoa powder (or 1/3 c)
  
• 1 tsp vanilla
• 1/4 tsp salt

Grind nuts until a fine meal, then add the rest of the ingredients to food processor until sticky and uniform.