No-bake Nutty Energy Balls
GF DF V
B vitamins and fiber promote baby’s cell and brain development, plus mom’s digestion.
This recipe has won the hearts of all of our recipe testers. These balls can be stored in the refrigerator for 2 weeks or frozen for up to 3 months (if frozen, let thaw before eating). Special note: If your dates are dry and they don’t feel sticky and moist, soak them in hot water for 10 minutes and drain before processing. This will make the processing easier. Enjoy!
Makes 50 teaspoon-size balls; 5 balls per serving
- 1 cup packed dates, pitted (Medjool are ideal)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup or honey
- 1/2 cup creamy unsalted natural peanut butter or almond butter
- 1 cup chopped raw nuts such as sliced almonds, walnuts, or pecans
- 1/4 cup whole flaxseeds or chia seeds
- 11/2 cups quick-cooking oats
- 1/2 cup unsweetened finely shred coconut for coating the balls
Have ready a small bowl or large freezer bag with the coconut for coating the balls.
Place the dates, vanilla extract, syrup, and peanut butter in the bowl of a food processor and pulse until the mixture comes together, about 2 minutes, scraping down the sides of the bowl as needed.
Add the nuts and seeds and pulse until incorporated. Add the oats and pulse until the mixture comes together and the ingredients are well-blended but still hold their shape for the most part. Transfer to a bowl.
To form the balls, place a piece of parchment paper, large enough to hold 50 balls, on the counter. Using a teaspoon, scoop out heaping portions of the mixture and place the date mixture on the paper. Repeat this until all the mixture is portioned. Next, roll each portion into a ball. Once all the balls are formed, coat them with the coconut. Store them in a sealed container. They can be stacked, they won’t stick together, and refrigerate for at least 2 hours before eating.
Tips for diabetes
Reduce your portion to 1 or 2 balls, if necessary.
Approximate nutritional information: 5 balls
Calories: 313 cals; Protein: 9 g; Carbohydrates: 35 g; Fat: 18 g; Fiber: 6 g; Sodium: 71 mg; Niacin: 3 mg; Magnesium: 104 mg; Copper: .3 mg; Manganese: 1 mg; 2 CARBS
Source: Eating for Pregnancy: Your Essential Month-by-Month Nutrition Guide and Cookbook