Ingredients
Equipment
Method
Prepare the Dry and Wet Mixes
- In a large bowl, combine the rolled oats, ground flaxseed, chia seeds, psyllium husk powder, and salt. Stir these dry ingredients well to create the base of your energy balls.
- In a separate microwave-safe bowl, gently warm the peanut butter and honey for about 20 to 30 seconds until they are easier to stir. Add the vanilla extract and mix until the honey and peanut butter are glossy and well combined.
Combine, Chill, and Roll
- Pour the warm wet ingredients into the bowl with the dry ingredients. Use a sturdy spatula to mix everything together. The mixture will seem a bit crumbly at first, but continue mixing until a sticky, thick dough forms.
- Next, fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This step is crucial as it allows the oats and seeds to absorb the liquid, preventing stickiness and helping the balls hold their shape.
- Once the dough has chilled, use a small cookie scoop for perfectly uniform balls, or use your hands to portion and roll the mixture into 1-inch balls. Place the finished energy balls in an airtight container for storage.
Nutrition
Notes
For gluten-free energy balls, ensure you use certified gluten-free rolled oats. To make them vegan, substitute honey with maple syrup or agave nectar, and ensure your chocolate chips are dairy-free. If the mixture is too dry or crumbly, add a teaspoon of water, milk, or more peanut butter until it sticks together. If it's too sticky, add a tablespoon of more rolled oats or ground flaxseed. A pinch of salt can significantly enhance all the flavors.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.