Updated: Feb 21, 2019
This recipe brings me back to my childhood when I received my first cookbook! One of the first recipes I whipped up was a batch of energy balls. The recipe was simple and easy to make, I got to use my hands to mix all the ingredients and roll the dough, and there was no oven required (which I am sure at 6 years old my parents appreciated!) Over time I have switched out some of the ingredients and replaced them with healthier alternatives, playing with seasonal flavors and textures. This is the version I pull out every Fall - Pumpkin No Bake Energy Balls! This time of year I like to whip up batches for holiday parties and social gatherings because it is not only pleasing to the eye and palette, but it's a treat you can feel good about indulging in.
1 1/2 C oats (you can also use gluten free)
1/2 C pumpkin puree
1/2 C natural creamy peanut butter (or sub with your favorite non nut butter spread)
1/3 C honey
1/2 tsp. cinnamon
Slightly less than 1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
2 - 3 Tbsp. golden flax seeds
1/4 C shredded coconut
1/4 C mini chocolate chips (optional)
Mix all ingredients but the coconut together in a large mixing bowl with a spoon and blend well (use hands if needed or recruit "little hands" to help!)
On a large plate or non-stick cutting board spread out the shredded coconut.
Line a large baking sheet with parchment or wax paper.
Form balls from the dough (about 1" in diameter) and roll each ball in the coconut to coat.
Place balls on the lined baking sheet and place in the freezer for approximately 1 hour.
Store in the refrigerator up to a week in an airtight container.
Tip - When I whip up a batch of these I like to roll half in coconut and leave the other half plain.The uncoated will be a bit stickier without that outside coating, but they are still super delicious! You can also roll them in crushed graham cracker (which is what the original recipe called for). Have fun and get creative and whipping up your own unique batch of energy bites!
Eat and Enjoy!